Broccoli omelette with lemon and cheese recipe
Broccoli Omelette with Lemon and Cheese recipe
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|500 g||broccoli florets, chopped|
|grated zest of 2 lemons|
|4 large||eggs, whites only|
|2 tsp||olive oil|
|60 g||Parmesan cheese, grated|
|salt and freshly ground pepper, to taste|
Preheat the oven to 180°C. Cook broccoli until tender.
Grate the zest of both lemons. Break the eggs into a medium bowl and beat lightly.
In a large bowl, combine the egg whites and cream of tartar. Beat with on high speed until stiff peaks form. With a large rubber spatula, gently fold in the beaten whole eggs, lemon zest, and salt and pepper. Mix well.
In a medium non-stick ovenproof skillet, heat the oil. Pour in the egg mixture and cook about 3 to 5 minutes. Transfer the skillet to the oven and bake for 5 minutes.
Remove the skillet from the oven, spoon the broccoli over the omelette, and return the pan to the oven. Cook for 2 minutes longer, or until the eggs are set.
Remove the pan from the oven and sprinkle the top with the grated Parmesan.
ca. 20 min
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