SOURCE: .
Ingredients
Specific Equipment
Serves 4
Instructions
1. Beat the eggs and the flour in a large bowl with a wire whisk until smooth and well-blended. Stir in the salt, sugar, paprika, turmeric, garlic powder, and onion powder until well-blended. Set aside.
2. Bring the water to a boil in a large pot set over high heat. Blanch in the broccoli for 5 minutes or until the florets have turned bright green and barely tender. Remove from heat and drain the broccoli thoroughly through a colander.
3. Transfer the broccoli into a food processor and chop finely with several pulses. Stir the broccoli into the egg mixture. Stir in the Romano cheese and set aside.
4. Pour olive oil into a nonstick skillet or sauté pan set over moderate heat. Sauté in the garlic for 2 minutes or until the garlic has softened. Remove the garlic pieces from the nonstick skillet or sauté pan with a spoon and chop finely over a chopping board with a sharp knife. Stir the garlic into the broccoli and egg mixture until well-blended.
5. Drop tablespoonfuls of the broccoli and egg mixture into the nonstick skillet or sauté pan set over medium heat, spreading each to 2.5-inch/6.4-cm rounds. Cook for 3 minutes or until the edges have browned lightly. Flip each omelette over with a turner and cook for another 3 minutes or until the edges have browned deeply.
6. Remove the omelettes from the nonstick skillet or sauté pan and set aside on a large serving plate. Repeat Step 5 for the remainder of the broccoli and egg mixture until all of it has been exhausted.