Omelet with Toast and Broccoli
A quick and satisfying breakfast or light meal: fluffy folded omelet, buttery toast, and crisp-tender broccoli with a sprinkle of pepper.
- Total time
- 15 min
- Servings
- 1
- Calories
- 450
- Protein
- 20g
Ingredients
- 2 large eggs
- 2 tbsp butter
- 1 cup broccoli florets
- 2 slice bread slices
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Steam or microwave the 1 cup broccoli florets with 2 tbsp water in a covered bowl until bright green and tender, about 3 minutes. Drain and set aside.
- 2
Whisk the 2 eggs with the 0.25 tsp salt and 0.25 tsp black pepper in a small bowl until just combined.
- 3
Melt 1 tbsp of the 2 tbsp butter in a nonstick skillet over medium heat. Pour in the eggs and cook, lifting edges to let uncooked egg flow underneath, until just set, about 2 minutes.
- 4
Fold the omelet in half and slide onto a plate. Toast the 2 bread slices, then spread with the remaining 1 tbsp butter. Serve the omelet with the toast and broccoli on the side.
- 5
Season the broccoli with extra pepper if you like, and enjoy hot.
Tools you’ll need
- nonstick skillet
- small bowl
- whisk or fork
- toaster or broiler
- microwave-safe bowl or steamer
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