Broccoli Omelet with Tomato Salad

...ladies and gentlemen, may i present to you another food recipe from........Fooood Network! you guys probably think food network is the only place I get my recipes from (which is partially true,) but i really do get recipes from other places too! like from Cooking Light, and All Recipes, and my mom's recipe box and cookbook collection. Anyways.........back to the food! So a few tuesday nights ago i made Broccoli Omelet with Tomato Salad. the broccoli omelet was really good, but i absolutely loved the tomato salad!

Broccoli Omelet with Tomato Salad
 TIME: 40min. SERVES: 4
Ingredients:
3 cups chopped broccoli (about 1 small head)
1 tablespoon unsalted butter
3 cups frozen shredded hash browns (about 8 ounces)
Kosher salt and freshly ground pepper
8 large eggs
2 tablespoons milk
1 1/2 cups shredded havarti or cheddar cheese (about 6 ounces)
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
8 small tomatoes, cut into wedges
2 scallions, chopped

Directions: 
[1] Preheat the oven to 375 degrees F. Put the broccoli in a microwave-safe bowl and sprinkle with 3 tablespoons water. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.
[2] Meanwhile, heat the butter in a medium nonstick ovenproof skillet over medium heat. Add the hash browns and season lightly with salt and pepper. Cook, stirring occasionally, until golden brown, about 15 minutes. Whisk the eggs, milk, cheese, 1/2 teaspoon salt, and pepper to taste in a large bowl and stir in the broccoli. Pat the hash browns into an even layer, then pour the egg-broccoli mixture on top. Transfer the skillet to the oven and bake until the omelet is just set, 15 to 20 minutes.
[3] Whisk the olive oil, vinegar and mustard in a bowl. Add the tomatoes and scallions and toss. Season with salt and pepper. Invert the omelet onto a plate and cut into wedges. Serve with the tomato salad.

Per serving: Calories 502; Fat 34 g (Saturated 15 g); Cholesterol 483 mg; Sodium 696 mg; Carbohydrate 24 g; Fiber 4 g; Protein 27 g