Broccoli Cheddar Omelet with Pico de Gallo

One of my favorite go-to breakfasts, this idea was born from my love of broccoli cheddar soup and my desire to find more ways that I could incorporate vegetables into my most important meal of the day! This combination is simple and delicious but you could always add other veggies if you desire. I also like to roast some portabello mushrooms to put on the side.

Broccoli Cheddar Omelet with Pico de Gallo

Serves 2


  • 2 eggs
  • 1 oz cheddar cheese
  • 1 cup broccoli
  • 5 cherry tomatoes
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped fresh cilantro
  • orange wedge for juice
  • s&p

How To

Chop the onion, cilantro and tomato. Combine with a little salt and pepper and a squeeze of fresh orange juice. Shred the cheddar. Steam the broccoli( I use a bamboo steaming basket so that I don’t loose any nutrients from the Broccoli). Beat eggs and pour into heated nonstick skillet (I brush a little olive oil in the pan, too) over medium heat. Let it cook until the eggs are almost cooked through then flip with a spatula. Once flipped, add the broccoli and cheese on top, turn off the heat and cover the pan with a lid for 1-2 minutes or until the cheese is melted. Take the lid off, fold the omelet over and top with pico de gallo. Enjoy!

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