Mold Detox Friendly 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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