Mushroom & Broccoli Omelet

READY IN: 38mins
Recipe by Lainey39

This makes a nice breakfast or brunch without meat. Recipe is from Family Circle.

Top Review by Bergy

Great combination - I had this for dinner and found it to be tasty and very satisfying - I cut the recipe back to 2 eggs, 1% milk, no oil just a spray of "No Oil" Enjoyed? Yes very much thank-you Lainey

Ingredients Nutrition

  • 4 eggs
  • 8 egg whites
  • 2 tablespoons half-and-half
  • 12 teaspoon salt
  • 12 teaspoon black pepper
  • nutmeg, pinch
  • 1 teaspoon vegetable oil
  • 1 cup mushroom, chopped
  • 1 cup frozen chopped broccoli, thawed
  • 1 (3 1/2 ounce) packagecrumbled reduced-fat feta cheese
  • 4 cups salad greens
  • 3 tablespoons reduced-fat red wine vinaigrette


  1. Whisk together eggs, egg whites, half-and-half, 1/4 t each of the salt and pepper; and nutmeg; set aside.
  2. Heat oil in 10-inch skillet over medium-high heat.
  3. Add mushrooms to pan; sprinkle with remaining 1/4 t each of salt and pepper.
  4. Cook 2 minutes.
  5. Stir in broccoli; cook 2 minutes.
  6. Scrape mushroom mixture into a bowl; set aside.
  7. Place skillet back over medium heat; coat generously with nonstick cooking spray.
  8. When pan is hot, pour in 2/3 cup of the egg mixture.
  9. Sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture.
  10. Cook for 2 minutes.
  11. Using a rubber spatula, fold right side of egg over mushroom and cheese.
  12. Cook 1 minute.
  13. Carefully slide onto plate; keep warm.
  14. Repeat procedure for remaining 3 omelets.
  15. Mix salad greens with vinaigrette.
  16. Serve alongside omelets.

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