Broccoli Rabe Omelette With Bacon And Cheddar Recipes

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MEDITERRANEAN BROCCOLI & CHEESE OMELET



Mediterranean Broccoli & Cheese Omelet image

My Italian mother-in-law taught me to make this omelet years ago-she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. -Mary Licata, Pembroke Pines, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2-1/2 cups fresh broccoli florets
6 large eggs
1/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated Romano cheese
1/3 cup sliced pitted Greek olives
1 tablespoon olive oil
Shaved Romano cheese and minced fresh parsley

Steps:

  • Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until eggs are nearly set., Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.

Nutrition Facts : Calories 229 calories, Fat 17g fat (5g saturated fat), Cholesterol 290mg cholesterol, Sodium 775mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.

MAKE-AHEAD BROCCOLI SALAD WITH BACON AND CHEESE



Make-Ahead Broccoli Salad with Bacon and Cheese image

This make-ahead broccoli salad recipe is very easy and can be refrigerated up to one week.

Provided by Ken Scribner

Categories     Broccoli Salad

Time 40m

Yield 16

Number Of Ingredients 7

2 bunches broccoli, cut into bite-sized florets
1 pound cooked and crumbled bacon
1 (8 ounce) package sharp Cheddar cheese, shredded
1 medium onion, diced
1 cup mayonnaise (such as Hellmann's®)
½ cup white sugar
¼ cup cider vinegar

Steps:

  • Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
  • Just before serving, add dressing to the salad and toss to coat.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 10.4 g, Cholesterol 51.1 mg, Fat 27.6 g, Fiber 1.1 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 833.3 mg, Sugar 7.4 g

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