Whether you spell it omelet or omelette, eggs stuffed with veggies, meat, and cheese are always a hit. Last Valentine’s Day, I posted the recipe for a fantastic broccoli gratin
in a creamy, cheesy bechamel sauce. I love to repurpose leftovers, and this broccoli gratin makes a delicious omelette the next day.
Andrew and I love to make a big breakfast on the weekends, and a giant omelette is an easy way to feed both of us quickly.
Broccoli Gratin Omelette
4-6 eggs, beaten
splash of milk
2/3 c. leftover broccoli gratin
4 slices cooked bacon, chopped
1 tsp. butter
salt & pepper
Melt butter over medium heat in a large (9″ or so) saucepan. Combine eggs and milk, pour into saucepan, and turn heat to medium high. Allow eggs to cook a few minutes – you want the edges to set.
Top eggs with leftover broccoli gratin and bacon. Season with salt and pepper. Allow eggs to cook another minute – this will also allow the broccoli to heat. Using a large spatula, gently fold omelette in half so that broccoli-bacon filling is covered.
Cook a minute longer so that eggs meld together, cheese melts, and omelette cooks through. Depending on how much filling you have, you may want to press the omelette down so the eggs can touch and cook together.
You can make any type of omelette this way – just throw in different ingredients. Omelettes are so easy to prepare and they provide a well-rounded meal that you can enjoy at breakfast, lunch, or dinner.