Broccoli Omelet Provencale


30 min


  12 large eggs
  1/4 cup water
  1/2 teaspoon garlic salt
  1/8 teaspoon freshly ground black pepper
  3 cups packaged shredded broccoli (broccoli slaw mix)
  2 tablespoons snipped fresh oregano or basil
  1 (10-ounce) container refrigerated plum tomato pasta sauce, heated


  1. Lightly coat a 15 x 10 x 1-inch baking pan with cooking spray; set aside. For omelet, in a medium bowl beat together eggs, water, garlic salt, and pepper with a fork until combined but not frothy.
  2. Place the prepared baking pan on an oven rack. Carefully pour egg mixture into the pan. Bake in a 400°F (205°C) oven about 7 minutes or until egg mixture is set but is still glossy and moist.
  3. Meanwhile, for filling, place a steamer basket in a medium saucepan. Add water to just below bottom of steamer basket. Bring to boiling. Add the shredded broccoli to steamer basket. Cover and steam for 2 to 3 minutes or until heated through. Drain well. Stir in oregano.
  4. To serve, cut the omelet into six 5-inch squares. Divide the filling among omelets, spooning over half of each square. Fold the other omelet half over the filled half, forming a triangle or rectangle. Spoon the warm pasta sauce over omelets.
  Makes 6 servings.