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.
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:
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.
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. 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. 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!
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/03/06/broccolini-and-mushroom-cheddar-omelet/