- Broccoli florets 2-1/2 cups fresh (or leftover cooked ones)
- Eggs 6 large • 130 kcal
- Milk 1/4 cup • 49 kcal
- Salt 1/2 teaspoon • 1 kcal
- Pepper 1/4 teaspoon
- Pecorino Romano cheese 1/3 cup grated
- Greek olives 1/3 cup sliced pitted
- Olive oil 1 tablespoon
- Fresh herbs to garnish and shaved Pecorino Romano cheese (optional)
Why not try this tasty and filling tortilla-style omelet, with broccoli, olives, cheese and egg – perfect for vegetarians. It’s a great way of using up leftover broccoli, and a good way to encourage kids to eat some greens.
In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender. Alternatively, add broccoli to boiling water and simmer for around 7 minutes.
In a large bowl, whisk eggs, milk, salt and pepper.
Stir in cooked broccoli, grated cheese and olives.
In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered on the hob, for 4-6 minutes or until nearly set.
Broil/grill 3-4 in. from heat for 2-4 minutes or until eggs are completely set.
Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and herbs if using.
Don’t overcook your broccoli – it will end up mushy and tasteless. It should still have some bite to it after steaming/boiling.