Gochujang, broccoli and cheese omelette

Name: Gochujang, broccoli and cheese omelette
Total time: 900 s
Yield: 1 serving
Cuisine: British
Ingredients: 2 eggs; 1 teaspoon gochujang paste; 1 bit of water; 1 clove crushed garlic; pieces Broccoli florets, roughly chopped to smaller; Sesame oil; Salt and black pepper; Some shredded cheese

Linda L. @lindzi

Lebanese

@adhi made this omelette in the office a few days ago and it was delicious. Tonight, I made it for dinner with some twists as I needed something “light-ish” and quick yet tasty and I can enjoy.

Linda L. @lindzi

Lebanese

@adhi made this omelette in the office a few days ago and it was delicious. Tonight, I made it for dinner with some twists as I needed something “light-ish” and quick yet tasty and I can enjoy.

Saved

Ingredients

15 minutes

1 serving

2eggs
1 teaspoongochujang paste
1bit of water
1 clovecrushed garlic
piecesBroccoli florets, roughly chopped to smaller
Sesame oil
Salt and black pepper
Some shredded cheese

Saved

Steps

15 minutes

1

In a bowl, mix gochujang with a bit of water just to loosen the paste slightly
2

Crack the eggs into the bowl and add crushed garlic, salt and black pepper. Beat until the ingredients are well combined
3

In a non sticky pan, heat up some sesame oil, sautee broccoli, cover and let it cook on medium heat until soft
4

When the broccoli florets are soft, add the egg mixture, cook for a few minutes, before the surface is cooked, add some shredded cheese. Cover and continue cooking on medium heat for a couple of minutes until the surface is cooked and the cheese has melted. Enjoy!