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    Broccoli Omelet Provencale


    Source of Recipe


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    List of Ingredients




    • Nonstick cooking spray
    • 12 eggs
    • 1/4 cup water
    • 1/2 teaspoon garlic salt
    • 1/8 teaspoon black pepper
    • 3 cups packaged shredded broccoli (broccoli slaw mix)
    • 2 tablespoons snipped fresh oregano or basil
    • 1 10-ounce container refrigerated plum tomato pasta sauce, heated

    Recipe



    1. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. For omelet, in a medium bowl beat together eggs, water, garlic salt, and pepper with a fork until combined but not frothy.
    2. Place the prepared baking pan on an oven rack. Carefully pour egg mixture into the pan. Bake in a 400 degree F oven about 7 minutes or until egg mixture is set but is still glossy and moist.
    3. Meanwhile, for filling, place a steamer basket in a medium saucepan. Add water to just below bottom of steamer basket. Bring to boiling. Add the shredded broccoli to steamer basket. Cover and steam for 2 to 3 minutes or until heated through. Drain well. Stir in oregano.
    4. To serve, cut the omelet into six 5-inch squares. Divide the filling among omelets, spooning over half of each square. Fold the other omelet half over the filled half, forming a triangle or rectangle. Spoon the warm pasta sauce over omelets. Makes 6 servings.

 

 

 


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