Cheesy Broccoli Stalk Omelette
No better way to consume your broccoli stalks than this complete meal.
When I was growing up, my mom or dad would hand me a stalk to munch on before dinner and begrudgingly took it and ate it. It had no flavor but the nutritional was all there. So when I found this delicious idea, I knew I had to try it and I was right – broccoli stalks can be made devastatingly delicious.
This omelette is super simple to make and totally customizable. You can add any cheese you prefer like cheddar or vegan feta. I highly recommend topping with some chili pepper flakes for that something extra.
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Cheesy Broccoli Stalk Omelette
Ingredients
- 1 broccoli stalk, peeled + shredded
- 1 tbs olive oil
- salt and pepper to taste
- 2 eggs, beaten
- 1/2 plum tomato, sliced
- 1/3 cup shredded mozzarella cheese
- chili pepper flakes or sriracha to taste
Instructions
- Heat your olive oil in a medium sized non stick pan. Add in the broccoli shreds, season with salt and pepper to taste and saute for 1-2 minutes.
- Pour in the eggs and immediately swirl the pan around to evenly distribute. Sprinkle on the cheese all over. Add the tomoate slices to one side and cover your pan. Lower the heat to medium low and cook for 4-5 minutes COVERED.
- Fold over the omelette and serve with chili flakes or sriracha to taste.
Nutrition
Calories: 574kcal | Carbohydrates: 43g | Protein: 37g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 357mg | Sodium: 562mg | Potassium: 2145mg | Fiber: 16g | Sugar: 12g | Vitamin A: 4774IU | Vitamin C: 547mg | Calcium: 527mg | Iron: 6mg
YUM..this was SO good I almost ate the whole thing in one day! great idea for broccoli
Excellent! Have made twice for breakfast. Great use of the stalk.
Hi Amy, so glad you tried it and loved it! Thanks for the kind rating!
I always feel so bad throwing away the broccoli stalks so I was excited to find this recipe. I made it just as you suggested with tomato except I used cheddar and it was delicious! Thanks for the fabulous idea!