Ingredients

The following ingredients have 1 Servings
  • 2 eggs plus 1 egg-white
  • Pinch salt
  • Freshly ground pepper to taste
  • ¼  teaspoon canola oil
  • ½ cup chopped frozen broccoli, thawed
  • ¼  cup diced ham, preferably smoked
  • 1 ounce Cabot Alpine Cheddar, Cabot Lite50 Sharp Cheddar, or Cabot Hand-Rubbed Tuscan Cheddar, shredded (about ¼ cup)
  • 1 to 2 tablespoons water

Instruction

  • BEAT eggs, egg-white, salt and pepper in a small bowl. Brush oil over a small non-stick skillet with a pastry brush and place over medium-high heat. Add egg mixture and cook, lifting the edges of the cooked egg up and tilting the pan to allow uncooked egg to flow onto the surface of the pan.
  • TOP with broccoli and ham and sprinkle with cheese once the egg is set up into one solid mass, about 1 minute. Lift up one edge of egg and drizzle 1 to 2 tablespoons water between the egg and the pan. Immediately cover the pan to trap steam inside. Cook until the cheese is melted and all of the egg is cooked by the steam, 1 to 2 minutes.
  • FOLD omelet in half and tilt out of skillet onto plate to serve.