savoring the flavoring

Broccoli Cheddar Omelettata

Behold: the omelettata! The reason I fell in love with @rachaelsgoodeats in the first place (I mean, there are many, but this was the first!). It’s easy, quick, nutritious, delicious and versatile – my favorite kind of meal!

CoursesBreakfast

Servings

1omelettata

Cook Time

8minutes

Servings

1omelettata

Cook Time

8minutes

Ingredients

2tbsp avocado oildivided (I used Chosen Foods brand)
5 organic white mushroomssliced
1 small head of broccolichopped into small florets
1/2 a medium zucchinigrated
1 green onionchopped
2 garlic clovesminced
pinch aof sea saltI used and loooove La Luna Salt Lemon Rosemary Sea Salt
a couple grinds of black pepper
2 pasture-raised eggsbeaten (I used Vital Farms Organic)
1/4cup grass-fed raw cheddar cheeseshredded (I used Organic Valley brand)
Served with organic sliced peachesorganic blueberries and organic strawberries

Instructions

First, I set the oven to broil. Then, I fired up my 10″ cast iron skillet over medium heat on the stove. I added 1 tbsp avocado oil + let that heat up for a minute or so.
I added the mushrooms + broccoli + zucchini + green onion + garlic + sea salt + pepper, gave it a good stir + let it cook for a few minutes, stirring occasionally.
When the veggies were cooked after about 3-4 minutes, I drizzled another tbsp of avocado oil over the top + poured in the eggs, tilting the pan to distribute them evenly over all the veggies. I let that cook for a minute, until the edges were set, then I sprinkled the cheese over the top.
I stuck the skillet in the oven to broil for a couple minutes, just until the middle was set + the cheese was all melty + golden.
Served it with a side of fruity goodness + devoured!!!