An omelet is a hearty and satisfying meal any time of day. A mix of broccoli, cauliflower, garlic, and gooey mozzarella cheese make this version both healthy and delicious. The key to the light, airy texture? Extra egg whites.
- Yield: 2 Servings
- Total Time: 30 Minutes
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 cup broccoli florets, cut into bite-size pieces
- 1 cup cauliflower florets, cut into bite-size pieces
- 3 garlic cloves, quartered
- Salt and black pepper, to taste
- For Omelets
- 3 large eggs, plus 2 large egg whites (or another large egg)
- Pinch each salt and black pepper
- 1 tablespoon melted butter
- ½ cup (2 ounces) shredded mozzarella cheese, divided
How to Make It
- Preheat oven to 450°F. Line a large baking sheet with parchment paper or aluminum foil; brush with olive oil.
- In a large bowl, toss broccoli and cauliflower together with garlic, 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on prepared baking sheet. Roast for 11 to 13 minutes, or until vegetables are tender and just starting to brown. .
- In a large bowl, vigorously whisk eggs and egg whites for 1 to 2 minutes, or until frothy. Add salt and pepper.
- Heat an 8- or 10-inch nonstick skillet over medium heat. Brush with melted butter; if it doesn’t instantly sizzle, the pan isn’t hot enough. Pour half of the egg mixture into skillet. With a heatproof spatula, quickly stir the center of the eggs for 2 to 3 seconds (as if you were making scrambled eggs). Tilt the skillet and allow any remaining liquid egg to spread out around the edges. Let cook, undisturbed, for 1 to 2 minutes, or until top is no longer runny (it should still appear slightly undercooked). Arrange half of the roasted vegetables evenly on one half of the omelet. Sprinkle ¼ cup cheese over vegetables. Using a large, thin spatula, carefully fold the plain half over the filled half. Gently slide the omelet onto a serving dish.
- Repeat with remaining ingredients for the second omelet,