This green vegetable-stuffed omelette brings together a trio of clean, nourishing ingredients in a way that’s both uncomplicated and deeply satisfying. It’s the kind of dish that feels right at home on a weekday breakfast table or as part of a cozy weekend brunch.
Ingredient Breakdown
Eggs form the base of the omelette—fluffy, delicate, and packed with protein. When seasoned just right and cooked with care, they serve as the perfect envelope for any filling. Beating the eggs well gives them an airy texture and helps them set evenly in the pan.
Broccoli brings a tender crunch and a fresh, slightly earthy flavor. Lightly boiled until just soft, it retains its bright green hue and adds structure and contrast to the creamy components.
Avocado, soft and smooth, adds richness and silkiness to each bite. Its mellow flavor plays beautifully with the sharper notes of the broccoli and the clean, savory depth of the eggs.
A drizzle of oil in the skillet is key for achieving an even cook and ensuring the omelette doesn’t stick. Just a thin layer is enough to get that golden finish on the outside.
Salt and pepper are the only seasonings needed, but they work their magic by enhancing the natural flavors of every component. Adding them at different stages—while beating the eggs and during assembly—ensures balance throughout the dish.
Step-by-Step Preparation Guide
Start by boiling water in a small pot with a pinch of salt. Add the broccoli once the water reaches a steady boil. You’re aiming for softness without losing color or bite, so keep the boil to around three minutes. Once done, drain the florets and let them rest to cool and dry slightly.
Crack the eggs into a bowl and add a pinch each of salt and pepper. Beat them until the yolks and whites are fully combined and the mixture becomes slightly frothy. This step ensures the omelette will be airy, with a uniform color and texture.
Place a non-stick skillet over medium heat. Once it’s warmed, pour in the oil and swirl to coat the pan. Pour in the beaten eggs and gently spread them across the surface. Cover with a lid and allow the eggs to cook for about four minutes, just until the top begins to set while the bottom firms up into a light golden base.
Carefully flip the omelette using a wide spatula. Lower the heat to prevent browning too quickly and cook for another one to two minutes until the center is fully set but still tender.
While the omelette finishes cooking, peel the avocado and slice it thinly. Clean, consistent slices not only look better but make for an easier bite once the omelette is assembled.
To finish, lay the omelette flat on a plate. Arrange the cooked broccoli and avocado slices neatly on one half. Sprinkle a little extra salt and pepper if desired. Fold the omelette gently over the filling and serve immediately while still warm.
Recipe Tips
Don’t overboil the broccoli—3 minutes is just enough
Overcooked broccoli loses both color and texture. Keep it bright and tender for the best result.
Use a non-stick pan to prevent tearing during the flip
A non-stick surface is essential to keep the omelette intact and smooth.
Covering the pan helps the omelet set evenly without burning
Steam created by the lid ensures a fluffy top without needing to overcook the bottom.
Flip gently using a wide spatula for best results
Support the entire omelette to keep it from cracking or folding too early.
Season each layer for well-balanced flavor
Don’t rely only on the egg mixture—lightly season the filling too for extra depth.
What to Serve With This Recipe
A slice of whole grain toast or crusty sourdough makes a great companion to mop up any remaining avocado or egg. The crisp texture adds a satisfying contrast to the soft center of the omelette.
Pair it with a refreshing fruit salad—think citrus, berries, or melon—to brighten the plate and offer a natural sweetness.
A smoothie made with banana, greens, or berries complements the savory notes and adds nutritional variety. Or go with freshly squeezed juice for a zesty start to your day.
For a more filling option, a small side of Greek yogurt mixed with herbs or a light vinaigrette makes a creamy, tangy side that complements the richness of the avocado.
Frequently Asked Questions
Can I steam the broccoli instead of boiling it?
Yes, steaming helps retain more flavor and color. Just keep the cooking time short—2 to 3 minutes.
What’s the best type of pan for cooking the omelet?
A non-stick skillet, ideally 8–10 inches in size, allows for even spreading and easy flipping.
Can I add cheese or other vegetables to the filling?
Definitely. Try goat cheese, feta, or even sautéed mushrooms and spinach for extra flavor.
How do I keep the omelet from tearing when flipping?
Wait until the omelet is almost fully set before flipping, and use a large spatula for control.
Is it possible to make this ahead and reheat later?
For best texture, serve fresh. But if needed, reheat gently on the stovetop with a lid to avoid drying out.
Creative Variations
Toss in a handful of spinach or arugula before folding the omelette for extra greens and texture. The slight wilt from the warm eggs enhances the flavor and adds volume.
Add crumbled feta or a bit of shredded cheddar before folding to create a gooey, savory filling that melts into the vegetables.
For a spicy kick, sprinkle chili flakes into the egg mixture or drizzle hot sauce over the finished omelette before serving.
If avocado isn’t on hand, try a savory alternative like hummus or mashed white beans for a plant-based creamy element that complements the eggs and broccoli beautifully.
This omelette stuffed with green vegetables is a celebration of simplicity done well. It comes together quickly, uses just a handful of fresh ingredients, and offers warmth, color, and flavor in every bite. Whether you’re preparing breakfast, lunch, or something in between, it’s a dependable dish that’s as flexible as it is satisfying.
Ingredients
2 eggs (110 g)
1/2 cup broccoli florets (45 g)
1/4 avocado (60 g)
1/2 tablespoon oil (5 ml)
Salt and pepper, to taste
Instructions
Begin by bringing a small pot of water to a boil. Add a pinch of salt, then carefully drop in the broccoli florets once the water is bubbling steadily. Boil for about 3 minutes until the broccoli is tender but still vibrant in color. Drain well and set aside to cool slightly.
Crack the eggs into a bowl. Season with a pinch of salt and pepper, then beat with a fork or whisk until the yolks and whites are fully combined and slightly frothy.
Heat a non-stick skillet over medium heat. Add the oil and tilt the pan to evenly coat the surface. Once the pan is hot, pour in the beaten eggs and spread them into an even layer. Cover the pan with a lid and let the eggs cook undisturbed for about 4 minutes, or until the surface begins to set.
Using a wide spatula, gently flip the omelet. Reduce the heat to low and cook for another 1 to 2 minutes until the eggs are fully set but still soft and tender. Remove from the heat and transfer the omelet to a serving plate.
While the omelet finishes cooking, peel and thinly slice the avocado.
To assemble, place the cooked broccoli and avocado slices over one half of the omelet. Season with additional salt and pepper if desired. Fold the omelet in half to enclose the filling and serve warm.
Omelette Stuffed with Green Vegetables Recipe
Ingredients
- 2 eggs 110 g
- 1/2 cup broccoli florets 45 g
- 1/4 avocado 60 g
- 1/2 tablespoon oil 5 ml
- Salt and pepper to taste
Instructions
- Begin by bringing a small pot of water to a boil. Add a pinch of salt, then carefully drop in the broccoli florets once the water is bubbling steadily. Boil for about 3 minutes until the broccoli is tender but still vibrant in color. Drain well and set aside to cool slightly.
- Crack the eggs into a bowl. Season with a pinch of salt and pepper, then beat with a fork or whisk until the yolks and whites are fully combined and slightly frothy.
- Heat a non-stick skillet over medium heat. Add the oil and tilt the pan to evenly coat the surface. Once the pan is hot, pour in the beaten eggs and spread them into an even layer. Cover the pan with a lid and let the eggs cook undisturbed for about 4 minutes, or until the surface begins to set.
- Using a wide spatula, gently flip the omelet. Reduce the heat to low and cook for another 1 to 2 minutes until the eggs are fully set but still soft and tender. Remove from the heat and transfer the omelet to a serving plate.
- While the omelet finishes cooking, peel and thinly slice the avocado.
- To assemble, place the cooked broccoli and avocado slices over one half of the omelet. Season with additional salt and pepper if desired. Fold the omelet in half to enclose the filling and serve warm.
