Anti Inflammatory Broccoli & Garlic Omelet
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Learn more →Ingredients
1 serving
- ¾ cup broccoli florets, cut into small bite-sized pieces
- 2 cloves garlic, thinly sliced
- 2 tbsp olive oil, divided
- 3 large eggs
- 1 tbsp water
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Bring a small saucepan of salted water to a boil. Add the broccoli florets and blanch for 2 minutes, until bright green and just tender but still with a slight bite. Drain and set aside.
- 2
Heat 1 tbsp of the olive oil in a 10-inch nonstick skillet over medium heat. Add the garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as garlic can brown quickly. Add the blanched broccoli and toss to coat, cooking for 1 minute until heated through. Transfer the broccoli and garlic to a plate and wipe the skillet clean.
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