Mushroom & Broccoli Omelet

READY IN: 38mins
SERVES: 4
YIELD: 4 omelets
UNITS: US

INGREDIENTS

Nutrition
  • 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) package crumbled reduced-fat feta cheese
  • 4
    cups salad greens
  • 3
    tablespoons reduced-fat red wine vinaigrette
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DIRECTIONS

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