Updated: Aug 4
<JAPANESE BROCCOLI CHEESE OMELETTE/ ブロッコリーのオムレツ>
＜Yield> 2 servings
<Prep time> 6mins
<Cook time> 8 mins
1 ½ cup , chopped (150g) broccoli
½ cup, minced (70g), onion
½ cup( as much as you like) cheese
salt & pepper
Topping & sauce
1; Chop broccoli florets and onion into small bite size pieces. Remove the outer tough layer of broccoli stem and chop the inside into small pieces as well. Whisk eggs.
2; Splash oil onto the pan and heat it over medium heat. Add broccoli and onion. Once the vegetables are thoroughly coated with oil, Reduce the heat to low and close the lid. Steam it for 2-3mins over small heat.
3; Sprinkle some salt and pepper. Add eggs and mix them all together over low heat until everything is combined. Add cheese on top and close the lid. Cook it on low for another 3-4 mins. When the bottom is cooked and the cheese is melted, transfer to the serving plate. Sprinkle some bonito flakes and enjoy with ponzu or Okonomiyaki sauce.
<Miwa’s tips> ※Watch more on YouTube!
1;Feel free to change up the vegetables.
2; Great for bento boxes.
Keep them in an air-tight container in the fridge for 5 days.
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