head broccoli, most of the stem and florets chopped into bite-sized pieces
fresh goat cheese, crumbled
Preheat oven to 425°F. Toss broccoli with 3 tablespoons olive oil, 3/4 teaspoon salt, and place in a single layer on a baking sheet. Bake 15 to 20 minutes, until very crisp around the edges.
Remove and sprinkle with more salt, then set aside. You can make the broccoli up to a few days in advance. When cool enough to touch, chop a handful into smaller morsels, then measure out a 1/2 cup of chopped broccoli.
Meanwhile, whisk together the eggs and egg white. Season with salt and pepper.
Heat a small nonstick frying pan over medium high heat for about 5 minutes, until it just starts to smoke. while the pan is heating, bring over: 1) bottle of olive oil, 2) the measured-out broccoli, 3) the goat cheese, 4) the eggs, 5) a silicone spatula, and 6) the plate you’ll eat from. Once you start, this goes fast.
When the pan reaches desired heat, in one fell swoop you want to film the pan with oil, pour in the eggs, and turn off the heat. Grab the spatula and pull the cooked eggs towards the center of the pan, tilting the pan back towards where you came and letting the still-uncooked eggs take the place of what you just pulled. Repeat this from every angle, pulling in cooked eggs and letting uncooked take their place until a tilt no longer makes any liquid move. Place the cheese, then the broccoli in the southern hemisphere of the pan (imagining that the line from the handle, extended, is the equator), and let them sit for about 1 minute, to let the eggs finish firming up and the cheese get a little warm and gooey.
Now pick up the pan and loosen the omelet from all the edges. Hold the pan over the plate and begin to slide the omelet onto it, southern hemisphere first. When you get to the equator, stop sliding and instead use the pan to flip the rest of the omelet (the part without the filling) on top. Eat immediately.