Garlicky Broccoli Stalk Omelet

Tomorrow is National Egg Day. I repeat: tomorrow is National Egg Day.  Finally, I have an excuse to gush on and on to you about the wonder of eggs and egg dishes. Ok, really, I won’t gush on and on – but I do have an egg-centric recipe to tell you about, and I thought leading into tomorrow’s “holiday” was a perfect time.

How many of you buy fresh broccoli? How many of you chop off those annoying stalks and toss them in the trash?

Yeah, I thought so. It’s tempting, right? I mean, what the heck are you supposed to do with those fibrous, tough sticks that hold up the “good part” of the veggie, anyway?

The answer to that question is simple: plenty! I was buying a fair share of broccoli and kept throwing the stalks in the freezer, convinced that there had to be another use for them. I hate throwing food away. I finally did some research when my bag of stalks was ready to burst, and found that if you just peel off the extra tough outer edge, broccoli stalks are actually pretty neat ingredients, and not just for boring soups. That would’ve been a good tip for before I froze them, but I’ve since learned my lesson.

And thus, this broccoli stalk omelet was born. It tastes like garlicky broccoli and eggs, not some concoction of weird, foreign ingredients you’ve never had before. You may not have ever eaten the stalk before, but if you’re a broccoli lover, then this dish shouldn’t take much convincing. The key is to just patiently give the chopped stalks a sufficient amount of time in the pan to become tender. When you mix those with slightly browned bread crumbs and a very healthy dose of garlic, you get an appreciable depth of flavor that isn’t always expected from the humble little omelet.

So the next time you find yourself with some leftover broccoli stalks, give this a try!

One Year Ago: Healthy Eggs Benedict
Other Egg-tastic Recipes:

Garlicky Broccoli Stalk Omelet
The combination of sautéed broccoli stalks, fresh garlic, and a sprinkling of whole grain bread crumbs provides a unique but not foreign omelet experience.

Yield: 1 serving
Prep Time: 2 minutes
Cook Time: 10 minutes

The Ingredients
1 tablespoon olive oil
½ cup chopped broccoli stalks, outer layer peeled
1 large clove garlic, minced
½ teaspoon garlic powder
2 teaspoons whole grain bread crumbs
1 cup spinach
⅓ - ½ cup egg whites
freshly ground black pepper, to taste
dried basil, to taste

The Method
Heat the oil in an omelet pan over medium heat and, when hot, add the broccoli stalk pieces. Saute for 5 minutes, stirring occasionally, before adding in both forms of garlic and the breadcrumbs. Saute an additional 2 minutes. Add in the spinach and cook until wilted, covering the pan to hasten the process if desired. Pour in the egg whites and season with pepper and basil. Lift the cooked egg edges to allow the liquid areas to hit the hot pan directly and, when the omelet is mostly solid and cohesive with just a little bit of liquid remaining on the top, flip the omelet 180° in the pan. Turn the heat to high to give the breadcrumbs and underside one last sear, no more than 1 minute, before transferring to a plate.

  • Digg
  • StumbleUpon
  • Reddit
  • RSS


Post a Comment