Fructose Free Broccoli & Garlic Omelet
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Learn more →Ingredients
1 serving
- ¾ cup broccoli florets, cut into small bite-sized pieces
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 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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