Broccoli & Feta Omelet with Toast

Jim Bathie
Who needs breakfast at a diner when you can whip up a dish like this in no time flat? Use either fresh or frozen broccoli—both work just fine. The Feta cheese adds some CLA plus a punch of flavor, too.

Resistant Starch: 1.8g

1 serving (serving size: 1 omelet and 2 pieces toast)


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Cooking spray
1 cup chopped broccoli
2 large eggs, whisked
2 tablespoons Feta cheese, crumbled
1/4 teaspoon dried dill
2 slices rye bread, toasted


Prep: 5 Minutes
Cook: 10 Minutes
Total: 15 Minutes

1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.

2. Combine eggs, Feta, and dill in a small bowl. Add egg mixture to pan. Cook 3–4 minutes; fold in half with a spatula and cook 2 more minutes or until cooked through. Serve with toast.

Created date

March 2011

Nutritional Information

Calories 390
Fat 19 g
Satfat 6 g
Monofat 5 g
Polyfat 2 g
Protein 23 g
Carbohydrate 35 g
Fiber 6 g
Cholesterol 440 mg
Sodium 550 mg