Meal-prep-friendly roasted broccoli omelet is a filling and healthy breakfast with just a few easy ingredients!

Last week some of you probably thought I was certifiably insane posting a roasted broccoli recipe in the middle of the summer.

I mean, you may not be wrong. The heat makes me insane sometimes.

But, look at this delicious and super easy omelet!

It’s simple but oh so delicious, ya know? It’s a great way to use leftover roasted broccoli or meal prep broccoli, and plan to have it all week. I’m all about making healthy eating easy, and this is the type of go-to recipe I always make but don’t always post here.

So, for the rest of this year, I’m taking it back to basics and trying to post more of the simple things I find myself making again and again!

So, let’s get to how to make this delicious omelet!

How to Make Roasted Broccoli Omelets

This may be obvious, but you start with roasted broccoli. I have easy roasted broccoli instructions here.

Got that? Okay good. Meal prep yourself enough so that you can make these omelets for breakfast or lunch all week, trust me, you won’t regret it!

I use a mason jar to mix my eggs in. Mixing the eggs without them splashing out is easy, and I can throw them in the dishwasher when I’m done. You can use whatever you want, a cup, a bowl, whatever. I add salt, pepper, and water to the eggs to give them good whisking with a fork.

Water? What?

Water creates steam pockets making the eggs fluffier (it’s also probably why my omelets get air bubbles, I’m okay with this.) If you don’t like that, use milk or nothing; you don’t need anything. I just like the little bit of lift it gives the omelet, but it’s your call.

Add those whisked eggs to a pre-heated greased non-stick skillet and let them set. Next, I break up the air bubbles with my spatula and tilt the pan over them to fill in the gaps. Sometimes I add a little more salt and pepper right as the eggs set.

Then, when the eggs are almost set like you barely see liquid moving around in the pan when you tilt it, it’s time to add the broccoli and cheese! (Or, just broccoli if dairy-free or not wanting cheese.) Add it to half the pan, and then let the eggs set a few more seconds before folding the bare side over the broccoli.

Pull it off the skillet and plate it!

Add some Chula sauce or Tobasco or whatever you’re into, and devour!

Swaps and Substitutions

Eggs are a must 🙂 BUT you can do three or even four eggs. It will just take longer for them to set. Or you can do the same process in a bigger pan.

Salt & Pepper – feel free to adjust. You obviously can’t (or shouldn’t) taste raw eggs, so this might be something you find your grove with over time. Make an omelet, then adjust next time you make one till you find your grove. Garlic salt, onion powder, and parsley are Mr. Hungry’s favorite additions, but I tend to be too lazy for all that.

Roasted Broccoli – substitute any roasted or steamed veggie here! You can make any kind of omelet using this same process.

Mexican Cheese – swap out the type of cheese or omit it! I love mozzarella or Italian cheese blend too! Or you can go with the classic cheddar shreds (aka broccoli and cheddar). The last year I was dairy-free (nursing a DF baby) and often ate this omelet without any cheese. It was still delicious! Although I do love crumbled bacon as an addition as well!

How to Make Ahead and Store Broccoli Omelet

Make-Ahead/Storage: You can make your omelet “ahead” up to 3 days ahead of time. Let it cool completely and store in the fridge in an air-tight container. Reheat in the microwave. If you are making ahead, I recommend slightly undercooking your omelet.

Freezing: Omelets aren’t the most freezer-friendly food in the world. I’d recommend skipping the freezer for this recipe!