Broccoli omelet supreme
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10-oz) frozen chopped broccoli, cooked and well-drained |
| 1 | pack | (3-oz) cream cheese, cubed |
| ¼ | teaspoon | Seasoned salt |
| 6 | eaches | Eggs |
| ⅓ | cup | Water |
| ½ | teaspoon | Salt |
| dash | Pepper | |
| 3 | tablespoons | Butter, divided |
| 1 | each | Tomato, sliced |
Directions
****** INGREDIENTS ******
****** DIRECTIONS ******
Add cheese and seasoned salt to hot broccoli; stir until cheese is melted. Keep warm while preparing omelets. Mix eggs, water, salt and pepper with fork. For each omelet: Heat 1 tablespoon butter in omelet pan or skillet (approx. 8-inch) until just hot enough to sizzle a drop of water. Pour in approximately ½ cup egg mixture. Mixture should set at edges at once. With pancake turner [very large spatula works well, too], carefully draw cooked portions at edges toward center, so uncooked portions flow to bottom. Tilt pan as it is necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist, place approximately ½ cup broccoli mixture on half of omelet; top with 2-3 tomato slices. With pancake turner, fold in half, turning out onto platter with a quick flip of the wrist. Makes 3 servings. <Best Recipes> Happy cooking! -Ed- TO ALL Submitted By NATALIE GOODMAN SUBJ OMELETTES On 10-27-95