Jim Bathie Photo by: Jim Bathie

Broccoli & Feta Omelet with 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

Health AUGUST 2010

  • Yield: 1 serving (serving size: 1 omelet and 2 pieces toast)
  • Cook time:10 Minutes
  • Prep time:5 Minutes
  • Total:15 Minutes


  • 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


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.

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

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Broccoli & Feta Omelet with Toast recipe