Broccoli, Potato, And Onion Omelet
Serving Size / Yield
- 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
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.