Broccoli, Potato, And Onion Omelet

Broccoli, Potato, And Onion Omelet


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If something sweet is not something you crave in the morning, then this omelet recipe should appeal to you. Get your vegetable servings in early with the broccoli and lightly sweetened onion. Throw in some potatoes and you have yourself a hearty dish.

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Time needed

25 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 4 Russet potatoes
  • 1 T. vegetable oil
  • 1/2 onions
  • 1 C. frozen broccoli
  • 1 T. basil minced
  • 6 cage-free eggs
  • 1/2 C. cottage cheese
  • salt

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First prepare your potatoes by placing them in a saucepan or pot. Add enough cold water to cover the tops. Add 1/2 to one teaspoon salt to the water.
Turn the burner on high and bring water to a boil. Reduce the heat to medium. Cover the pan with a lid. When finished, drain the potatoes allowing them to cool so you can peel them. Set them aside.
Grab a frying pan and heat the oil over medium heat. Saute the onions for five minutes, or until soft. Add the broccoli and herbs, and saute them for a few minutes.
In a smaller bowl, whisk together the eggs and cottage cheese. Pour it over the broccoli in the pan. Throw in your potatoes and stir a few times to blend. Cook for about five minutes.
Transfer the pan to the oven and bake at 375 degrees Fahrenheit for 15 minutes or until the eggs are set.

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