Broccolini and Mushroom Cheddar Omelet

Tender broccolini and sliced mushrooms wrapped in a cheddar omelet. This broccolini and mushroom cheddar omelet is easy to make and the perfect choice for brunch.

Haven’t I said I’ve been obsessed with breakfast lately? No? Well, I am. No surprise, right?

This is the weekend to stay in. At least, if you live in the SF Bay Area.

It’s been pouring, like earth drenching rain, which I’m not complaining about because we need the rain in Cali, but that doesn’t mean I like being caught in a downpour early in the morning and being forced to wear soaked-to-my-knees scrubs the whole day. Unfortunately, it seems to be a usual thing for me lately.

So since it’s Sunday, and my day off, all I really want to do is sit around in a pair of dry comfy PJs, sipping hot chocolate, or maybe coffee for you, and enjoying my breakfast.

This is the perfect dish for brunch. It’s super easy to make. And you can customize the ingredients to your liking. Who says you have to follow my instructions exactly? Make this your own! =)

I know when I posted my Roasted Garlic Broccolini recipe weeks ago, a few people asked me where they can find them. I found mine at Safeway and Costco in the produce section. If you can’t find broccolini, which is a hybrid of broccoli and Chinese broccoli, you can use spinach or broccoli or any other favorite vegetables.

This omelet is soo delicious. Filled with tender broccolini and tasty mushrooms tossed in a sun-dried tomato basil pesto and topped with melted cheese, this omelet is healthy and a great way to start your day.

I wish I could show you in more detailed photos how to make omelet. But it’s hard to make an omelet and take photos at the same time without overcooking the eggs. Trust me, it takes a couple times before they come out right. But at worst, if the omelet breaks, just tell people you were making scrambled eggs and that it was your intention to make scrambled eggs the whole time. =)

But, you can find detailed photos here from the Kitchn.

First, cut up the broccolini into small pieces about one inch long. Slice the mushrooms, and mince the garlic.

In a small nonstick skillet, add a little bit of olive oil. Allow it to heat for a minute before adding the minced garlic. Cook the garlic until they’ve turned a golden brown and aromatic. Then add the broccolini and the mushrooms. Cook until they turn tender and soft. Place them into a bowl and toss them in sun-dried tomato basil pesto. I used store bought ones this time, but you can make your own. The only difference between a pesto and a pistou is that a pesto has nuts and a pistou doesn’t.

In a medium sized mixing bowl, crack three eggs and whisk the eggs until they are combined and beaten.

In the same skillet used for the vegetables, add olive oil and tilt the skillet so that the oil covers the entire bottom surface of the skillet. You’ll want to use a nonstick skillet so that you can easily slide the omelet onto your plate at the end. Allow the olive oil to heat for a minute over low to medium heat.

Slowly add the eggs to skillet. The bottom of the egg will start to sizzle and turn a solid color. Use a spatula to push the edge of the cooked egg towards the center and tilt the skillet so that the uncooked egg will move to the open space. You want to cook the eggs until they are just done.

Then quickly add the broccolini, mushrooms, and cheddar cheese. Fold the omelet in half using the spatula. Then with the spatula push the omelet to the edge of the skillet and onto a plate.

Serve the omelet warm. Season with salt and pepper to taste.

Enjoy!

Join me and other food bloggers at Fiesta Friday, where you can discover amazing dishes. Hosted this week by Jhuls and Apsara.

Broccolini and Mushroom Cheddar Omelet

 

Print

Prep time

7 mins

Cook time

10 mins

Total time

17 mins

 

Tender broccolini and sliced mushrooms wrapped in a cheddar omelet. This broccolini and mushroom cheddar omelet is easy to make and the perfect choice for brunch.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 1 omelet

Ingredients

• 1 tablespoon olive oil
• 1 large garlic clove, minced
• 3 stalks of broccolini, cut into one inch pieces
• 1-2 large mushrooms, sliced
• 1 ½ tablespoon sun-dried tomato basil pesto
• Olive oil
• 3 large eggs
• 2 tablespoons shredded cheddar cheese
• Salt and pepper

Directions:

1. In a small nonstick skillet, add a little bit of olive oil. Allow it to heat for a minute before adding the minced garlic. Cook the garlic until they’ve turned a golden brown and aromatic. Then add the broccolini and the mushrooms. Cook until they turn tender and soft. Place them into a bowl and toss them in sun-dried tomato basil pesto.
2. In a medium sized mixing bowl, crack three eggs and whisk the eggs until they are combined and beaten.
3. In the same skillet used for the vegetables, add olive oil and tilt the skillet so that the oil covers the entire bottom surface of the skillet. Use a nonstick skillet so that you can easily slide the omelet onto your plate at the end. Allow the olive oil to heat for a minute over low to medium heat.
4. Slowly add the eggs to skillet. The bottom of the egg will start to sizzle and turn a solid color. Use a spatula to push the edge of the cooked egg towards the center and tilt the skillet so that the uncooked egg will move to the open space. Cook the eggs until they are just done.
5. Then quickly add the broccolini, mushrooms, and cheddar cheese. Fold the omelet in half using the spatula. Then with the spatula push the omelet to the edge of the skillet and onto a plate.
6. Serve the omelet warm. Season with salt and pepper to taste.
7. Enjoy!

Wordpress Recipe Plugin by EasyRecipe

3.4.3177