Broccoli & Cauliflower Omelets
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A hearty omelet filled with roasted broccoli, cauliflower, garlic, and mozzarella cheese. Extra egg whites give it a light, airy texture.
Ingredients
- 29.6 ml extra-virgin olive oil
- olive oil for brushing
- 237 ml broccoli florets cut into bite-size pieces
- 237 ml cauliflower florets cut into bite-size pieces
- 3 clove garlic quartered
- salt
- black pepper
- 3 large eggs
- 2 large egg whites
- 14.8 ml melted butter
- 118 ml shredded mozzarella cheese
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 607 mg
- Iron: 6.33 mg
- Magnesium: 82.7 mg
- Phosphorus: 687 mg
- Potassium: 1145 mg
- Zinc: 4.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- salt
- black pepper
- 3 large eggs
- 2 large egg whites
- 14.8 ml melted butter
- 118 ml shredded mozzarella cheese
Prepare
- olive oil, for brushing
- 237 ml broccoli florets, cut into bite-size pieces
- 237 ml cauliflower florets, cut into bite-size pieces
- Quarter 3 clove garlic
Let's Cook
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Step 1.
Preheat the oven to 450°F. Line a large baking sheet with parchment paper or aluminum foil and brush lightly with olive oil.
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Step 2.
In a large bowl, toss the broccoli florets, cauliflower florets, and quartered garlic cloves with 2 tablespoons of olive oil, salt, and pepper until well coated. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 11 to 13 minutes, until the vegetables are tender and just starting to brown. Remove from the oven and set aside.
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Step 3.
In a large bowl, vigorously whisk together 3 large eggs and 2 large egg whites (or 1 additional large egg) for 1 to 2 minutes, until frothy. Season with a pinch each of salt and black pepper.
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Step 4.
Heat an 8- or 10-inch nonstick skillet over medium heat. Brush the skillet with melted butter; if the butter doesn't instantly sizzle, the pan isn't hot enough. Pour half of the egg mixture into the skillet. Using a heatproof spatula, quickly stir the center of the eggs for 2 to 3 seconds, as if making scrambled eggs. Tilt the skillet to allow any remaining liquid egg to spread out around the edges. Let cook undisturbed for 1 to 2 minutes, until the top is no longer runny but still appears slightly undercooked.
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Step 5.
Arrange half of the roasted vegetables evenly on one half of the omelet. Sprinkle ¼ cup (2 ounces) of shredded mozzarella cheese over the vegetables. Using a large, thin spatula, carefully fold the plain half of the omelet over the filled half. Gently slide the omelet onto a serving dish.
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Step 6.
Repeat steps 4 and 5 with the remaining egg mixture, roasted vegetables, and cheese to make the second omelet.