- Heat olive oil on an 8-inch pan over medium heat. Add broccoli, curry powder, and water. Mix well. Cook until the broccoli is really tender, about 10 minutes, stirring frequently. Transfer broccoli to a plate.
- Add more olive oil to the pan if it’s dry. Combine beaten eggs with salt and pepper, and pour over the pan. Immediately add sun-dried tomatoes over the liquid eggs, evenly distributing them. Lift up the edges of the eggs to allow liquid eggs to run underneath. Cook until the bottom layer of eggs is solid, then flip the omelette.
- Add broccoli back to the pan over the omelette. Fold the omelette over the broccoli. Optionally, you can add shredded cheese or garnish with parsley. Serve immediately.
|Nutrition Facts Per Serving|
|Total Fat 44g||67%|
|Saturated Fat 9g||43%|
|Trans Fat 0g|
|Total Carb 23.5g||8%|
|Dietary Fiber 7.5g||30%|
NOTES & TIPS
For more recipes that use curry powder, check out golden cauliflower curry with potatoes and peas, roasted curry cauliflower dip, and chicken skillet with coconut milk curry.