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.

Makes

4 Servings

Ingredients

• 3 cups broccoli florets
• 1 large red bell pepper (cut into strips)
• 16 button mushrooms (sliced)
• cooking spray
• 4 eggs
• 8 egg whites (from 8 eggs)
• 1/4 cup milk (fat-free)
• 1/2 cup ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Cut vegetables as directed.
2. Whisk eggs and milk in a medium mixing bowl.
3. Spray 10-inch non-stick skillet with cooking spray; heat.
4. Add broccoli, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan.
5. Use cooking spray as needed.
6. Add 1/4 of the egg-milk mixture to hot skillet, and let spread to cover bottom of pan.
7. When egg begins to thicken on top, sprinkle with 1/4 of the Parmesan cheese.
8. Dab 1/2 of the omelet with ricotta cheese and spread a portion of the vegetable mixture.
9. Fold the other 1/2 of omelet over the vegetables and let cook about 1 more minute.
10. Slide onto plate. Season lightly with salt and pepper.
11. Repeat steps 1-6 to cook all omelets.
12. Garnish omelets with remaining vegetable sauté mix.

Notes

Serving Suggestions: Serve with melon and whole wheat toast. Learn more about: Broccoli Bell Peppers Onions