Potato, red pepper, broccoli and onion omelet

  • 1 tablespoon of olive oil
  • 1 medium onion (or 1/2 large onion) - sweet onions, like Vidalias are best
  • 1 red pepper (or more if you prefer)
  • 1 small head broccoli
  • 2 medium to large Yukon Gold potatoes
  • 6 eggs
  • 1 large fistful of coriander
  • salt and pepper
  • tabasco sauce

Cut the potatoes, onions, red peppers into 1/2 inch chunks
Cut the broccoli into slightly larger, perhaps 1 inch, florets

Cook the Potatoes

We use a Circulon pan on a medium high electric burner (set to 8 out of 10). Heat the pan and olive oil, then put in the potatoes and toss them around so they get oiled on all sides. Let them cook for about 10 or 15 minutes, tossing now and then until they start to brown.

Add red peppers

Add the red peppers and toss with the potatoes. Cook until they soften and start to brown a bit, perhaps 5 minutes.
Add broccoli

Add the broccoli and toss together. Cook until they turn dark green, perhaps 5 minutes.

Add onions

Then, add the onions and toss them into the mixture. Keep cooking until the onions become translucent, usually in just a few minutes.

Beat six eggs

Break the eggs into a bowl and beat with a whisk or fork. Add a pinch of pepper to the eggs and beat it in.

Add the eggs

Pour the egg mixture into the hot pan. Lower the heat to medium low (3 out of 10). Spread out the egg by turning the pan at various angles. Lift one edge so that the egg runs to the far side and then turn gently so that the egg cooks along the edge. Then, let the pan sit flat for a while and let the egg cook. Then turn it a bit, then flat, and so on.

Cook until the egg is all solid, or as solid as you like.

Garnish with coriander

If you want, you can flip the omelet, all at once, if you are brave and skillful, or piecewise with a spatula. Alternatively, you can cover the omelet so that it simply cooks through.

When the omelet is cooked, season with salt and pepper, garnish with freshly chopped coriander and squirt on some tabasco sauce.

Did you know that coriander is a European herb that was exported to China and the East? Coriander shows up so often in eastern food and so rarely in western that this seems backwards, but it is true.

This is a great breakfast dish, but it also works for lunch or for dinner.


Try adding more eggs to make it thicker.

You can leave out the broccoli, or substitute kale.

Garnish with fresh parsley or basil.

Try a green pepper for a bit of tang.

Add a teaspoon of fennel seeds when you add the broccoli for an extra Italian flavor.
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