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.

Adam Dolge
Source: EatingWell Magazine, January/February 2020


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

243.7 calories; protein 11.5g 23% DV; carbohydrates 3.1g 1% DV; exchange other carbs; dietary fiber 0.6g 3% DV; sugars 1.4g; fat 20.6g 32% DV; saturated fat 6.9g 35% DV; cholesterol 205.6mg 69% DV; vitamin a iu 1829.8IU 37% DV; vitamin c 20.6mg 34% DV; folate 58.8mcg 15% DV; calcium 186.2mg 19% DV; iron 1.4mg 8% DV; magnesium 24.6mg 9% DV; potassium 229.6mg 6% DV; sodium 477.8mg 19% DV.

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I love this veggie-stuffed omelet! Read More