Herbed Cheese and Broccoli Souffle Omelet
Makes 2 servings
4 eggs room temperature
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon water
3 tablespoons butter
½ teaspoon salt
1/2 package Boursin cheese
1 cup broccoli, cut into tiny florets and steamed
Place broccoli, 1 tablespoon butter, 1 tablespoon water and a sprinkle of salt in a microwavable dish. Cover the dish with a wet paper towel and microwave for 2 minutes or until broccoli is crisp-tender. Set aside.
Combine mayonnaise, water, salt, and lemon juice in a large bowl and mix until creamy. Beat in the eggs with a fork until thick and lemon-colored.
Place 2 tablespoons butter in large glass bowl. Microwave on high for 15 seconds until melted. Tilt dish to spread butter around the sides of the bowl.
Pour eggs into buttered dish and microwave, uncovered, on HIGH (100% power) for 1 minute. With a rubber spatula, draw the partially set edges toward the center and tilt the bowl so the uncooked portions flow underneath. Microwave for 25 to 30 second intervals until omelet is just set and the top is creamy. Top the omelet with dollops of cheese and broccoli florets. Serve immediately.