Deluxe Broccoli Mushroom Omelette (1 serving) 2 large eggs 1/4 cup milk 1 small handful broccoli 1 small handful sliced mushrooms about 1/4 cup grated cheese 1 teaspoon minced garlic salt and pepper - to taste butter for frying Here's an omelette that's loaded with good stuff. The recipe was was submitted to the site over a decade ago in 2002 by "dakota". It took a while for me to try it, but I'm glad to report that it was delicious and filling. I made mine (February 2013) with a slice of American cheese. There was easily enough filling for two omelettes. As you can see in the picture, the omelette was a bit overloaded. In this case, too much of a good thing was a very good thing. How To Make A Broccoli Mushroom Omelette Steam the broccoli until tender. Set aside. In a frying pan over medium heat, melt about 1 Tablespoon of butter, add the mushrooms and garlic. Saute - stirring occasionally - until mushrooms are browned. Beat the eggs with the milk and salt and pepper. Transfer garlic and mushrooms to a small plate. Set aside. Pour the egg mixture into the frying pan. As the egg starts to set, lift the edges of the omelette with a spatula so uncooked egg flows under to be cooked. When the top is nearly set, sprinkle grated cheese down the middle. Top that with the broccoli and garlic-infused mushrooms. Fold the omelette and let it cook 1 to 2 more minutes or until cheese is fully melted. Serve and enjoy. This omelette features broccoli, mushrooms, garlic and your choice of cheese. I prefer Swiss for this recipe, but Cheddar and Mozzarella work equally as well. Mr Breakfast would like to thank dakota for this recipe. Recipe number 360. Submitted 9/12/2002.