Ingredients for Mushroom Broccoli Omelet
- 4 large eggs
- 2 large egg whites
- Half And Half
- 1/2 teaspoon salt
- Black Pepper
- Pinch of freshly grated nutmeg
- Vegetable Oil
- Mushroom
- Frozen Chopped Broccoli
- Reduced Fat Feta Cheese
- Mixed greens for salad
- Reduced Fat Red Wine Vinaigrette
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How to Make Mushroom Broccoli Omelet
- Whisk together 4 large eggs, 2 large egg whites, 2 tablespoons half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
- Add a pinch of freshly grated nutmeg to the egg mixture.
- Set aside.
- Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-high heat.
- Add 8 ounces sliced mushrooms to the pan.
- Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Cook for 2 minutes, stirring occasionally, until mushrooms begin to soften.
- Stir in 1 cup broccoli florets.
- Cook for another 2 minutes, until broccoli is slightly tender-crisp.
- Scrape the mushroom and broccoli mixture into a bowl and set aside.
- Place the skillet back over medium heat and coat generously with nonstick cooking spray.
- When the pan is hot, pour in 2/3 cup of the egg mixture.
- Sprinkle 1/4 cup of the mushroom and broccoli mixture and 1/4 cup crumbled feta cheese down the left side of the egg mixture.
- Cook for 2 minutes, or until the edges are set.
- Using a rubber spatula, gently fold the right side of the omelet over the filling.
- Cook for 1 minute, or until the cheese is melted and the filling is heated through.
- Carefully slide the omelet onto a plate.
- Keep warm while repeating steps 11-17 for the remaining omelets (you should have enough batter for 4 omelets).
- While the omelets cook, prepare a simple side salad by tossing mixed greens with your favorite vinaigrette.
- Serve the omelets immediately with the side salad.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
8g
Fat
11g
Carbs
1g
