This elegant open-faced omelette is perfect for a late brunch or an early dinner.
- Cooking spray
- 5 eggs
- 2 T. milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 c. frozen broccoli, thawed
- 6 oz. roasted turkey, diced
- 2 T. grated parmesan cheese
Spray a 10-inch skillet with cooking spray and heat over medium heat. Mix the eggs, milk, salt and pepper together and pour into the heated skillet. Cook for 1 minute, tilting the pan and lifting the edge of the eggs to allow the uncooked egg to flow underneath.
When partially set, sprinkle the broccoli, turkey and cheese evenly over the top of the egg mixture. Reduce the heat and cook for 5 minutes or until the edges of the egg are set. Cover the skillet with a lid and allow to rest in the pan for 2 minutes. Slide the omelette onto a plate and cut into wedges. Serve while hot.
- Yields: 2 servings
- Preparation Time: 20 minutes
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