White plate with a rolled omelette filled with broccoli and cheese.

Broccoli & Cheddar Omelette

Did you ever eat broccoli without cheese as a child? I’ll answer for you: no.

Maybe you did. But I don’t believe you.

The only way parents get kids to eat broccoli is to cover it in melted cheese. At least that’s how it was for me. I’m just projecting my own fabulous childhood on yours.

Grown-ups eat broccoli and cheddar soup. Because it’s amazing.

The point I’m trying to make here is that they work well together. So I put them in an omelette.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Butter
  • 2 tsp Broccoli florets (just the ends, no stems)
  • 1 Egg, beaten
  • 1 tbsp Onion
  • 1/4 cup Broccoli, chopped
  • 1/32 tsp dried Thyme (a joke of course. A tiny pinch is all you need)
  • Cheddar Cheese, shredded (aged works best)
  • Salt and Pepper, to taste
  1. Take the 2 tsp broccoli florets and chop as finely as possible. Imagine a damp powder, that’s what you’re looking for. Stir into beaten egg. Set aside.
  2. Melt butter in a pan over medium heat and add onions and thyme, cooking until until onions are translucent.
  3. Add broccoli and cook for around one minute. Add a tablespoon of water (or white wine if you’re feeling bougie). Cover with a lid and cook for another 30 seconds.
  4. Remove lid and cook until liquid has evaporated. Season with salt and pepper and remove from heat.
  5. Over medium-low heat, melt butter in a clean pan. Add egg mixture and cook until it begins to set, around 15 seconds.
  6. Sprinkle cheese over the egg and top with broccoli mixture. Cook until desired doneness, fold in preferred style and serve.

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