There’s something wonderfully satisfying about a well-made omelette, especially when it’s filled with wholesome ingredients like broccoli and cheese. Pair it with crispy baked potatoes, and you have a complete meal that’s nutritious, delicious, and comforting. This recipe for Broccoli and Cheese Omelette with Baked Potatoes is ideal for breakfast, brunch, or even a light dinner. Packed with protein, fiber, and healthy fats, it will leave you feeling full and energized.
This dish balances the creamy richness of cheese with the fresh, slightly crunchy texture of broccoli. The baked potatoes on the side add a satisfying crunch, along with a savory and slightly spiced flavor that complements the softness of the omelette. The best part is that it’s easy to make, and you can customize it with different cheeses or additional vegetables to suit your preferences.
Ingredients:
For the Omelette:
- 2 large eggs
- 1/2 cup broccoli florets, cooked (steam or sauté)
- 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
For the Baked Potatoes:
- 2 medium potatoes, scrubbed and cut into wedges
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (like rosemary or thyme) for garnish (optional)
Instructions:
1. Prepare the Baked Potatoes:
Start by preheating your oven to 400°F (200°C). Baked potatoes take a little longer than the omelette to cook, so you want to get them into the oven first. For this recipe, you’ll want to cut the potatoes into wedges. Potato wedges offer the perfect balance of crispy edges and a soft, tender interior.
In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper. The olive oil helps the potatoes crisp up nicely, while the garlic and paprika add a wonderful savory flavor. Paprika also gives the potatoes a beautiful color when baked. Spread the wedges out in a single layer on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
Place the potatoes in the preheated oven and bake for 25-30 minutes. About halfway through the cooking time, turn the wedges over to ensure they get evenly crispy on both sides. You’ll know they’re done when they’re golden brown on the outside and tender on the inside. For extra flavor, garnish the baked potatoes with fresh herbs like rosemary or thyme right after they come out of the oven.
2. Prepare the Broccoli:
While the potatoes are baking, it’s time to cook the broccoli. If you’re using fresh broccoli, cut it into small florets and either steam or sauté them. Steaming helps retain the vibrant green color of the broccoli and its nutrients. To steam, simply place the florets in a steamer basket over boiling water for about 5-7 minutes, or until they’re tender but still slightly crisp.
Alternatively, you can sauté the broccoli in a bit of olive oil for a few minutes until it softens slightly. Either method works well, but sautéing adds a little more flavor through caramelization. Once the broccoli is cooked, set it aside and get ready to make the omelette.
3. Cook the Omelette:
Now, onto the omelette! Start by cracking the eggs into a bowl, and whisk them together with a pinch of salt and pepper. This ensures the eggs are well-seasoned and the texture will be smooth when cooked. If you want a fluffier omelette, you can add a splash of milk or cream to the eggs while whisking.
Heat the butter or olive oil in a non-stick skillet over medium heat. Once the butter has melted or the oil is hot, pour the egg mixture into the pan. Let it cook undisturbed for about a minute until the edges start to set. As the eggs cook, gently push the edges toward the center with a spatula, allowing the uncooked eggs to flow to the edges.
Once the eggs are mostly set but still slightly runny on top, it’s time to add the filling. Evenly sprinkle the cooked broccoli and shredded cheese over one half of the omelette. The cheese will melt into the eggs, creating a creamy and rich filling that complements the broccoli.
Fold the omelette in half over the filling and cook for another minute or two, just until the cheese has melted and the eggs are fully cooked through. Be careful not to overcook the omelette, as you want it to remain tender and moist.
4. Serve:
Once your omelette is ready, slide it onto a plate and garnish with fresh parsley if you’d like. The fresh herbs add a pop of color and brightness to the dish. Serve the omelette alongside the crispy baked potatoes for a hearty, delicious meal that’s sure to satisfy.
Serving Suggestions:
This Broccoli and Cheese Omelette with Baked Potatoes can be served with a variety of side dishes and accompaniments to create a well-rounded meal:
- Fresh Salad: A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the richness of the omelette.
- Toast or Bread: Serve with a slice of toasted whole grain or sourdough bread for a balanced breakfast.
- Fruit: Fresh fruit like berries, melon, or sliced citrus adds a refreshing contrast to the savory flavors of the omelette and potatoes.
For a more indulgent brunch, you can even add a dollop of sour cream or a drizzle of hollandaise sauce over the omelette.
Helpful Tips:
- Customization: Feel free to customize the filling of the omelette to your liking. You can add other vegetables like mushrooms, bell peppers, or spinach for added nutrition and flavor. Different cheeses, such as feta, gouda, or Swiss, can also give the omelette a unique twist.
- Crispier Potatoes: If you prefer even crispier baked potatoes, you can increase the oven temperature to 425°F for the last 5-10 minutes of cooking. Just keep an eye on them to ensure they don’t burn.
- Make Ahead: If you’re short on time, you can prep the potatoes in advance and reheat them when needed. The omelette, however, is best made fresh to preserve its fluffy texture.
- Using Frozen Broccoli: If you’re using frozen broccoli, simply steam it according to the package instructions before adding it to the omelette. Frozen broccoli is a great time-saver and works just as well in this recipe.
Nutritional Information (Approximate Per Serving):
- Calories: 450
- Protein: 16g
- Fat: 26g
- Carbohydrates: 38g
- Fiber: 6g
- Sodium: 500mg
The nutritional breakdown will vary slightly depending on the type of cheese and oil used. Overall, this meal is a great source of protein, fiber, and healthy fats, making it a satisfying and nutritious option.
Total Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Conclusion:
This Broccoli and Cheese Omelette with Baked Potatoes is a versatile, nutritious, and flavorful dish that can be enjoyed any time of day. The combination of fluffy eggs, tender broccoli, melted cheese, and crispy baked potatoes creates a perfect balance of textures and flavors. Whether you’re looking for a quick breakfast, a light lunch, or a satisfying dinner, this recipe will deliver. Best of all, it’s easy to customize and can be adapted to suit your preferences or whatever ingredients you have on hand.
Enjoy this delicious dish and savor the simplicity of a classic omelette paired with comforting baked potatoes!
Recipe Card
Broccoli and Cheese Omelette with Baked Potatoes
Ingredients
For the Omelette:
- – 2 large eggs
- – 1/2 cup broccoli florets cooked (steam or sauté)
- – 1/4 cup shredded cheese cheddar, mozzarella, or your favorite
- – 1 tablespoon butter or olive oil
- – Salt and pepper to taste
- – Fresh parsley for garnish optional
For the Baked Potatoes:
- – 2 medium potatoes scrubbed and cut into wedges
- – 1 tablespoon olive oil
- – 1/2 teaspoon garlic powder
- – 1/2 teaspoon paprika
- – Salt and pepper to taste
- – Fresh herbs like rosemary or thyme for garnish (optional)
Instructions
1. Prepare the Baked Potatoes:
- Start by preheating your oven to 400°F (200°C). Baked potatoes take a little longer than the omelette to cook, so you want to get them into the oven first. For this recipe, you’ll want to cut the potatoes into wedges. Potato wedges offer the perfect balance of crispy edges and a soft, tender interior.
- In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper. The olive oil helps the potatoes crisp up nicely, while the garlic and paprika add a wonderful savory flavor. Paprika also gives the potatoes a beautiful color when baked. Spread the wedges out in a single layer on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Place the potatoes in the preheated oven and bake for 25-30 minutes. About halfway through the cooking time, turn the wedges over to ensure they get evenly crispy on both sides. You’ll know they’re done when they’re golden brown on the outside and tender on the inside. For extra flavor, garnish the baked potatoes with fresh herbs like rosemary or thyme right after they come out of the oven.
2. Prepare the Broccoli:
- While the potatoes are baking, it’s time to cook the broccoli. If you’re using fresh broccoli, cut it into small florets and either steam or sauté them. Steaming helps retain the vibrant green color of the broccoli and its nutrients. To steam, simply place the florets in a steamer basket over boiling water for about 5-7 minutes, or until they’re tender but still slightly crisp.
- Alternatively, you can sauté the broccoli in a bit of olive oil for a few minutes until it softens slightly. Either method works well, but sautéing adds a little more flavor through caramelization. Once the broccoli is cooked, set it aside and get ready to make the omelette.
3. Cook the Omelette:
- Now, onto the omelette! Start by cracking the eggs into a bowl, and whisk them together with a pinch of salt and pepper. This ensures the eggs are well-seasoned and the texture will be smooth when cooked. If you want a fluffier omelette, you can add a splash of milk or cream to the eggs while whisking.
- Heat the butter or olive oil in a non-stick skillet over medium heat. Once the butter has melted or the oil is hot, pour the egg mixture into the pan. Let it cook undisturbed for about a minute until the edges start to set. As the eggs cook, gently push the edges toward the center with a spatula, allowing the uncooked eggs to flow to the edges.
- Once the eggs are mostly set but still slightly runny on top, it’s time to add the filling. Evenly sprinkle the cooked broccoli and shredded cheese over one half of the omelette. The cheese will melt into the eggs, creating a creamy and rich filling that complements the broccoli.
- Fold the omelette in half over the filling and cook for another minute or two, just until the cheese has melted and the eggs are fully cooked through. Be careful not to overcook the omelette, as you want it to remain tender and moist.
4. Serve:
- Once your omelette is ready, slide it onto a plate and garnish with fresh parsley if you’d like. The fresh herbs add a pop of color and brightness to the dish. Serve the omelette alongside the crispy baked potatoes for a hearty, delicious meal that’s sure to satisfy.