Ingredients
- 2 large eggs
- 2 tsp ice-cold water
- Salt and black pepper
- 1 tsp olive oil
- 1/4 cup shredded cheddar cheese
- 1/2 cup cooked broccoli florets
Steps
- In a medium bowl, whisk eggs until blended. Add water, salt, and pepper; whisk another 5 seconds.
- Warm oil in 8- to 10-inch nonstick skillet over medium-high heat until hot but not smoking. Reduce heat to low; add egg mixture.
- Cook 10 seconds, until eggs are just set. Using a metal spatula, gently lift the edge of the omelet to let the uncooked egg run underneath.
- Do this around the perimeter of the pan until most of the uncooked egg has flowed beneath the omelet.
- Cook for about 2 minutes, then sprinkle the cheese on top. Cook 1 minute more.
- Spoon the broccoli onto half of the omelet. Using the spatula, fold the other half of the omelet over the filling. Slide the omelet onto a plate and serve hot.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.