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Ingredients
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Omelette Base
Filling - Chicken & Broccoli
Cheese & Finish
Method
Omelette Base
- 1
Whisk eggs
Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is homogenous and slightly frothy, about 30–45 seconds.
- 2
Heat pan
Place a 10–12 inch nonstick skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. Let butter melt and heat until it begins to foam but not brown, about 1 minute.
- 3
Cook eggs
Pour the whisked eggs into the hot skillet and immediately reduce heat to medium-low. Using a spatula, gently sweep the edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue for 45–60 seconds until the eggs are mostly set but still slightly moist on top.
Filling - Chicken & Broccoli
- 4
Prepare broccoli
If broccoli is raw, bring a small pot of salted water to a boil and blanch the 3 oz florets for 1 minute until bright green. Immediately transfer to an ice bath to stop cooking, drain, and chop into small pieces. (If using pre-steamed broccoli, simply chop into small pieces.)
- 5
Sauté filling
While eggs are cooking (or beforehand), heat 1 tablespoon olive oil in a small sauté pan over medium heat. Add 1 teaspoon minced garlic and sauté for 20–30 seconds until fragrant. Add the 1 cup cooked chicken and chopped broccoli. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon lemon zest (optional). Toss and cook for 2–3 minutes until warmed through and any excess moisture has evaporated. Remove from heat and keep warm.
- 6
Assemble on eggs
When omelette eggs are mostly set but still moist on top, spoon the warm chicken and broccoli mixture onto one half of the omelette, distributing it evenly.
Cheese & Finish
- 7
Add cheese
Sprinkle the 3 oz shredded mozzarella evenly over the chicken and broccoli filling. Add 1 tablespoon grated parmesan if using.
- 8
Fold and melt
Use a spatula to carefully fold the empty half of the omelette over the filled half. Reduce heat to low, cover the pan with a lid, and let steam for 1–2 minutes until the cheese melts and the omelette is cooked through but still tender.
- 9
Finish and serve
Slide the omelette onto a plate. Garnish with chopped parsley if desired. Taste and adjust seasoning with a pinch of salt and pepper. Serve immediately.