Broccoli Omelet
This omelet is lower in fat and cholesterol than a traditional omelet and stuffed with a vibrant mix of broccoli florets, red bell pepper, and mushrooms, and topped with melted reduced-fat cheese.
Ingredients
- 3 cups broccoli florets
- 1 large red bell pepper(cut into strips)
- 16 button mushrooms(sliced)
- cooking spray
+ 7 more ingredients
Instructions
Cut vegetables as directed.
Whisk eggs and milk in a medium mixing bowl.
Spray 10-inch non-stick skillet with cooking spray; heat.
Add broccoli, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan.
To cook each omelet:Use cooking spray as needed.
Add 1/4 of the egg-milk mixture to hot skillet, and let spread to cover bottom of pan.
When egg begins to thicken on top, sprinkle with 1/4 of the Parmesan cheese.
Dab 1/2 of the omelet with ricotta cheese and spread a portion of the vegetable mixture.
Fold the other 1/2 of omelet over the vegetables and let cook about 1 more minute.
Slide onto plate. Season lightly with salt and pepper.
Repeat steps 1-6 to cook all omelets.
Garnish omelets with remaining vegetable sauté mix.
Nutrition Estimate
Per serving • Estimated by Blinner AI