Curried omelette with broccoli and sun-dried tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 serving
Need some new ideas for your morning omelette? Make this curried omelette with broccoli florets and chopped sun-dried tomatoes. By adding curry powder to your omelette, you get some added spiciness and flavor! Plus, it's way more interesting.
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.
This recipe yields 16 g net carbs per serving.
|Total Fat 44g
| Saturated Fat 9g
| Trans Fat 0g
|Total Carb 23.5g
| Dietary Fiber 7.5g
| Sugars 11.5g