If I have leftover veggies from the night before I’ll often throw them into a breakfast omelette the next morning. Sometimes I simply put some aside before the evening meal is served to ensure I have what I need the next morning. This morning it was broccoli but cauliflower works equally well and I’ve even used leftover squash. In fact, a squash omelette has become one of my favourites! Serve with toasted low carb bread on the side and you will have a filling breakfast that’s sure to get you through a busy morning.
- 2 tsp butter
- ½ cooking onion, small dice
- 2 eggs
- 3 T 18% cream
- pinch of salt & grinding of pepper
- 1/3 C cooked broccoli flowerets
- 4 thin slices of aged cheddar cheese (use a cheese slicer to get nice thin slices)
- Melt butter in a small skillet.
- Add the diced onion and sauté over medium heat until the onion becomes translucent with a slight golden hue. Push the onions over to one half of the skillet and spread them around in this area evenly.
- Whisk the eggs and cream together with a pinch of salt and grinding of pepper.
- Pour the egg mixture into the skillet carefully first covering the half of the pan that has no onions and then slowly pouring the rest of the mixture over the onions in the other half of the pan.
- Continue to cook over medium heat until the egg mixture has set and is almost cooked all the way through.
- Place the cheese over the onion half of the omelette and fold the other side over the top. Continue to cook until the cheese has melted.
- Slip the omelette out of the skillet onto a plate and serve with toast (low carb) on the side.