Broccoli-And-Cheese Over-Easy Omelet

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1/2 teaspoon extra-virgin olive oil

1 1/4 cups thinly sliced broccoli florets

1 scallion, thinly sliced on the bias

Coarse salt and freshly ground pepper

1 tablespoon plus 1 teaspoon grated Parmigiano-Reggiano cheese (1/4 ounce)

1 large egg, plus 2 large egg whites

Crushed red-pepper flakes, for garnish

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