Spicy Omelette with Broccoli

5 from 7 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 150 g 1 mini broccoli / cleaned
  • 60 g 1 Onion peeled
  • 20 g 1 piece of ginger peeled
  • 5 g 1 clove of garlic / peeled
  • 10 g 1 Red chilli pepper / cleaned
  • 1 tbsp Sunflower oil
  • 200 ml Vegetable broth (1 teaspoon instant broth)
  • 2 piece Eggs
  • 0,5 tsp Mild curry powder
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Coarse sea salt from the mill


  • Clean the mini broccoli and cut into florets. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a medium-sized pan, briefly fry / stir-fry the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes. Add the broccoli florets, fry briefly and deglaze / pour in the vegetable stock (200 ml). Cook everything with the lid on for 5 minutes. A large part of the liquid should be boiled away. Whisk the eggs, distribute / drizzle over the pan and season with mild curry powder (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Now cover with the lid and let the eggs set at medium temperature. Remove the lid, if there is still too much liquid, continue cooking without the lid until the liquid has almost boiled away. Serve spicy omelette with broccoli in the pan.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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