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Broccoli and Cheese Omelette with Baked Potatoes

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.
Prep Time10 minutes
Active Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: Broccoli and Cheese Omelette with Baked Potatoes
Yield: 4

Materials

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.