This bright-green omelet is a perfect way to get kids to eat their veggies. Finely chopping the broccoli and spinach not only helps them cook faster, but also makes them easier--and safer--for toddlers to eat. Have all your ingredients ready next to the stove because this omelet cooks up fast. Source: EatingWell Magazine, January/February 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Heat oil in a small nonstick skillet over medium heat. Add broccoli and spinach and cook, stirring occasionally, until bright green and tender, 2 to 4 minutes.

  • Meanwhile, whisk egg and milk in a small bowl. Add the mixture to the pan and stir briefly to combine with the vegetables. Cook, tilting the pan and letting egg run under the edges, until the egg forms a thin, even layer. Continue to cook, reducing the heat if starting to brown, until just slightly wet, 1 to 2 minutes. Sprinkle with cheese and salt. Use a spatula to roll into an omelet. Serve topped with sour cream and chives.

Nutrition Facts

244 calories; 20.6 g total fat; 6.9 g saturated fat; 206 mg cholesterol; 478 mg sodium. 230 mg potassium; 3.1 g carbohydrates; 0.6 g fiber; 1 g sugar; 11.5 g protein; 1830 IU vitamin a iu; 21 mg vitamin c; 59 mcg folate; 186 mg calcium; 1 mg iron; 25 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love this veggie-stuffed omelet! Read More