Broccoli and Cheddar Omelets
Hola! Buenos dias! I hope you guys all had a good weekend. We had a low key couple days around here. Friday night, we had a date night. We went to , which is hands down my favorite gluten free pizza place in Winston-Salem. In fact, our waiter told us that 20% of the tables order gluten free! We also went to Starbucks and Barnes & Noble. My newest hobby is learning Spanish, so I got some material to help me with that.
Saturday morning, I woke up early and made breakfast. The day has officially been declared as let’s make a nice breakfast day. We kicked off this new tradition with Broccoli and Cheddar Omelets, bacon, and fresh orange juice from the juicer.
After that, we headed to the Black Walnut Festival, a teeny tiny festival in Bethania (it’s like a one block town). One of Chandler’s new friends has a side BBQ business, so we stopped by to say hi and support them. It turns out the guy’s wife has Celiac too! Their BBQ, sauces, baked beans, and slaw were all gluten free. Clearly I was excited about this since I about it.
The weather was perfect, so we hung out at the festival than went to a nearby park to walk around. We came home and watched the ECU vs. UNC game and that was pretty much our Saturday. Sunday was extra low key. I finished reading Nicholas Sparks’ new book, . It was fun to read since the main setting was based around the Winston-Salem area. It was so cool to recognize the spots he mentioned and to read about the Wake Forest setting, since that’s where the husband went. Many of my own college weekends were spent on that campus.
Now onto the main event of this blog post… Broccoli and Cheddar Omelets. They are lightly adapted from (I used all whole eggs, frozen broccoli, and halved the cheese). What I loved about them is that they are golden brown and slightly crispy on the outside, fluffy and loaded with broccoli on the inside. They are filling, hearty, easy to make, and most importantly, delicious.
Also, I’ve made several versions of little omelet muffins before, but even if I spray the muffin tin with cooking spray, they still stick. The addition of the olive oil solved the problem beautifully. They pop out of the pan in one piece and without much effort. I love learning little tips like these as I learn to cook!
Leftovers taste great, too. As always, I hope you make them, I hope you love them, and I hope you have a fabulous start to your week. Happy Monday, friends!
Broccoli and Cheddar Omelets
Lightly adapted from
Makes about 10-12
- 3-4 cups of frozen broccoli florets
- 8 whole large eggs
- 1/4 cup sharp cheddar cheese
- 1 tsp olive oil
- salt and fresh pepper
- cooking spray
Cook your broccoli florets according to the directions on the bag. Meanwhile, spay a muffin tin with cooking spray and preheat the oven to 375. In a large bowl, combine eggs, cheese, olive oil, salt and pepper and beat on medium high until smooth (this shouldn’t be more than 20 seconds or so). Add in the broccoli and pour the mixture evenly into the muffin tin. You want each muffin tin spot to be about 3/4 of the way full– no more! Bake for 20-25 minutes or until golden brown. Remove immediately from the pan and enjoy!