Title: Broccoli And Cheese Omelets
Categories: Brunch
Yield: 4 Servings
8 lg Eggs
1/2 c Water
1/2 ts Salt
Pepper; to taste
1 1/3 c Cheddar cheese; shredded
2 c Broccoli florets;
- cooked & cooled
4 tb Margarine or olive oil
Whisk eggs, water, salt, and pepper until blended. Have your
fillings chopped and at room temperature and your serving plates
ready.
For each omelet:
Heat a 10" nonstick skillet until it's good and hot and a drop of
water flicked onto the surfaces bounces. Add 1 tb margarine and
tilt pan to coat. Add 1/2 cup egg mixture. Work your way around the
pan, drawing egg from edge to center. Repeat until egg stops
flowing but is still moist on top (egg will cook thoroughly as
omelet is filled and folded.
Holding skillet handle in your left hand, pointed at your navel,
put 1/4 the cheese and broccoli on the left half of omelet (lefties
reverse). Fold unfilled side over filling. If omelet tears, don't
despair!
Holding the skillet handle in the right hand, take a plate with the
other. Invert skillet so omelet falls upside-down onto plate. This
way you'll have a smooth surface on top.
