Wondering how you’ll ever get your 6 to 8 servings of veg and fruit in for the day? Start by sneaking some in at breakfast. Here, yummy cheese omelette goes green thanks to a nice helping of cooked broccoli.
6 eggs (this one has free range eggs from the local farm)
1 cup shredded cheddar
2 cups broccoli, cooked
salt and pepper to taste
Start with either broccoli that’s been leftover from dinner, or frozen broccoli. If frozen, place broccoli in ceramic bowl with ceramic dish for a cover and cook in microwave for 2 minutes on high. Remove and set aside.
Heat butter or oil in omelet pan. Crack eggs into bowl and whisk with a fork. Add salt and pepper. Pour into the hot pan and swirl around as the eggs cook. Reduce heat to low and cover with lid.
When eggs are mostly solid, flip carefully. Add broccoli and cheese. Use spatula to fold eggs in half, and continue to cook until outside is golden brown and cheese is melted. Flip again to other side (be gentle) and turn stove off. Remove from pan after about 2 more minutes.