THE "RACHAEL" OMELET
Provided by Food Network
Categories main-dish
Time 40m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- Steam the broccoli, either in a microwave or steamer, until tender and reserve.
- Melt the butter in an omelet pan or small skillet over medium-high heat. Add the tomatoes, onions, peppers, and mushrooms and cook, stirring frequently until the onions soften and the tomato juices evaporate, about 5 minutes. Add the broccoli to the pan and season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs begin to set 2 to 3 minutes. Sprinkle the cheeses over the omelet. Cook until the eggs are no longer runny then fold the omelet in half. Raise the heat if the omelet is not brown. Cook for another 1 to 2 minutes, if necessary, then transfer to a plate and serve with whole-wheat toast and fresh fruit.
MARINATED BROCCOLI-TOMATO SALAD
Move over, potato salad-Marinated Broccoli-Tomato Salad is stealing your spot. A bountiful broccoli-tomato salad with cheesy goodness in every bite.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in large bowl.
- Mix remaining ingredients until blended. Add to broccoli mixture; toss to coat.
- Refrigerate 4 hours.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BROCCOLI TOMATO SALAD
Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. , In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 130 calories, Fat 11g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
TOMATO BROCCOLI SALAD
I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. -Helen Meadows of Trout Creek, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 49 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BAKED OMELET WITH BROCCOLI & TOMATO
Simple easy omelet to make - It puffs a bit but is not a "Fluffy" omelet. If you wish to liven this omelet up use fresh herbs and add some chili flakes. Use fat reduced cheese if you wish. I like my veggies crisp so I do not pre steam the broccoli but if you like it well done then pre steam . If you wish cut up the cheese in small pieces rather than shred and place them on the tomto slices. This recipe is from the Internet
Provided by Bergy
Categories Breakfast
Time 35m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Beat your eggs with the dried onion, Milk, cottage cheese, Garlic powder, basil, Salt & Pepper.
- Cut your broccoli into very tiny florets.
- Slice your tomatoe into 1/4" slices.
- Lightly grease a pie plate or cover it with Release foil.
- Pour in the egg mixture.
- Arrange the broccoli florets and tomato slices on the egg mixture' Sprinkle with the cheese or place the small cut pieces on top of the tomato slices.
- Bake in pre heated 350F for apprx 20-25 minutes until the cheese has melted and the eggs are firm.
- Enjoy.
Nutrition Facts : Calories 466.2, Fat 30.4, SaturatedFat 16, Cholesterol 488.9, Sodium 701.2, Carbohydrate 12, Fiber 1.6, Sugar 7, Protein 36
MARINATED BROCCOLI-TOMATO SALAD
This is a wonderful and refreshing salad. I have brought it to work for functions and it always goes fast with people asking for the recipe! The recipe is from a KRAFT magazine a few years ago. Cooking time does not include chilling time.
Provided by Backwoods Foodie
Categories Onions
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Combine first six ingredients in a large bowl.
- 2. Mix remaining ingredients in a small bowl until combined; add to broccoli mixture and toss to coat.
- 3. Refrigerate for 4 hours before serving.
BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
ORZO AND BROCCOLI SALAD (NO MAYO)
Light-tasting salad with orzo, broccoli, olives, pine nuts, Parmesan, and feta. Perfect accompaniment to grilled meats. Can be served warm or cold. Leftovers are delicious the next day. Recipe was discovered on scuba vacation on Little Cayman Island.
Provided by HOWEWASS
Categories Orzo
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
- Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
- Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 43.4 g, Cholesterol 20.6 mg, Fat 19.4 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 5.7 g, Sodium 461 mg, Sugar 3.8 g
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