Broccoli Omelet With Tomato Salad

Name: Broccoli Omelet With Tomato Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters chopped broccoli (about 1 small head); 1 teaspoon dijon mustard; 8 larges eggs; 227 grams cups frozen shredded hash browns (about; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps milk; 2 Tbsps extra-virgin olive oil; 1 Tbsp red wine vinegar; 2 scallions, chopped; 170 grams 1/2 cups shredded havarti or cheddar cheese (about; 8 smalls tomatoes, cut into wedges; 1 Tbsp unsalted butter

Broccoli Omelet With Tomato Salad is If you have tomatoes, wine vinegar, scallions, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Put the broccoli in a microwave-safe bowl and sprinkle with 3 tablespoons water. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. Meanwhile, heat the butter in a medium nonstick ovenproof skillet over medium heat.

Ingredients you will need

Broccoli

Butter

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Frying Pan

Bowl

Add the hash browns and season lightly with salt and pepper. Cook, stirring occasionally, until golden brown, about 15 minutes.

Ingredients you will need

Salt And Pepper

Hash Browns

Whisk the eggs, milk, cheese, 1/2 teaspoon salt, and pepper to taste in a large bowl and stir in the broccoli. Pat the hash browns into an even layer, then pour the egg-broccoli mixture on top.

Ingredients you will need

Hash Browns

Broccoli

Cheese