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Broccoli & Feta Omelet with Toast

Jim Bathie
Prep time 5 mins
Cook time 10 mins
Total time 15 mins
Yield 1 serving (serving size: 1 omelet and 2 pieces toast)
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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

The CarbLovers Diet