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 broccoliboth work just fine. The Feta cheese adds some CLA plus a punch of flavor, too.
Resistant Starch: 1.8g
Yield: 1 serving (serving size: 1 omelet and 2 pieces toast)
Total:
Recipe from
More From Health
Recipe Time
Cook Time:
Prep Time:
Total:
15 Minutes
Nutritional Information
Amount per serving
- Calories: 390
- Fat: 19g
- Saturated fat: 6g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 2g
- Protein: 23g
- Carbohydrate: 35g
- Fiber: 6g
- Cholesterol: 440mg
- Sodium: 550mg
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
Preparation
- 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 34 minutes; fold in half with a spatula and cook 2 more minutes or until cooked through. Serve with toast.
Broccoli & Feta Omelet with Toast Recipe at a Glance
- COURSE: Breakfast/Brunch
- MAIN INGREDIENT: Eggs, Vegetables
- PUBLICATION: Health
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Spinach-and-Cheese Omelet
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