Greek Style Omelette with Butternut Squash and Broccoli


Some flavour combinations are a hit. And they need nothing else. Such is the case in this very simple omelette where three ingredients, apart from the eggs, mingle so perfectly that the result is a really refined taste you wouldn't expect from such commoners.


In the pan you use for your omelettes, pour some olive oil to cover the surface, and just a little bit more. Add enough of:

  • Onion, in as small pieces as your knife skills allow

  • Butternut Squash, peeled and cut into very small pieces, ideally as small as a pine nut

  • Broccoli stems, cooked and very thinly cut

  • Salt, a pinch

to completely cover the surface and saute them over medium heat until the squash has softened.


Whisk together the eggs in a bowl and season them (salt to taste), turn heat down, and pour over the vegetables. Use a wooden spoon or silicone spatula to stir everything together, then allow the eggs to slightly set on the bottom. Turn heat even lower and cover the pan with a well fitting lid. Cook for 3 minutes, by which time the top surface of the omelette should be just set. Remove lid and add:

  • Broccoli florets, cooked and shredded

Increase heat slightly in order to colour the bottom while warming the florets, a few more seconds. Slide on a plate, and finish off with:

  • Sea salt flakes

  • Black pepper, freshly ground

  • Lemon or lime juice, a few drops