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Broccoli & Parmesan Cheese Omelet

May/June 2014

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This high-protein breakfast recipe features broccoli and cheese folded into a light and fluffy omelet.


Broccoli & Parmesan Cheese Omelet

Makes: 1 serving

Serving Size: 1 omelet

Active Time:

Total Time:

Ingredients

  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup chopped broccoli
  • 1 shallot, finely chopped
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 1 slice sprouted-grain bread, toasted

Preparation

  1. Whisk eggs and egg whites together in a small bowl; place near the stove.
  2. Heat oil in a medium nonstick skillet over medium heat. Add broccoli and shallot; cook, stirring frequently, until tender, about 5 minutes. Pour the eggs into the pan, without stirring, and sprinkle cheese on top. Cover the pan and cook until the eggs are set, 3 to 4 minutes. Serve with toast.

Nutrition

Per serving: 407 calories; 20 g fat (7 g sat, 9 g mono); 386 mg cholesterol; 22 g carbohydrates; 1 g added sugars; 3 g total sugars; 33 g protein; 4 g fiber; 683 mg sodium; 447 mg potassium.

Nutrition Bonus: Vitamin C (58% daily value), Vitamin A (40% dv), Calcium (34% dv), Folate & Vitamin B12 (21% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 1 lean meat, 2 1/2 medium-fat meat, 1 fat


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Recipe Categories

Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
1
Main Ingredient
Eggs
Preparation/ Technique
Saute
Meal/Course
Breakfast
Brunch
Publication
May/June 2014
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