Description
This Broccoli & Cheese Omelet is a quick, nutritious breakfast option featuring tender broccoli and spinach, fluffy eggs, and melted Monterey Jack cheese. Topped with sour cream and fresh chives, it’s a delicious way to start your day with wholesome ingredients.
Ingredients
Units
Scale
Vegetables
- 1/4 cup finely chopped broccoli
- 1/4 cup finely chopped spinach
- 1 tablespoon finely chopped chives
Egg Mixture
- 1 large egg
- 1 tablespoon reduced-fat milk
- 1/8 teaspoon salt
Dairy
- 2 tablespoons shredded Monterey Jack cheese
- 1 tablespoon reduced-fat sour cream
Other
- 2 teaspoons extra-virgin olive oil
Instructions
- Heat the oil and cook veggies: Heat 2 teaspoons of extra-virgin olive oil in a small nonstick skillet over medium heat. Add the finely chopped broccoli and spinach, stirring occasionally until they become bright green and tender, about 2 to 4 minutes.
- Mix egg and milk: While vegetables cook, whisk together 1 large egg and 1 tablespoon reduced-fat milk in a small bowl until combined smoothly.
- Cook the egg with vegetables: Pour the egg mixture into the skillet with the cooked vegetables. Stir briefly to evenly combine the eggs with the greens. Tilt the pan occasionally to allow the egg to spread evenly under the edges, forming a thin layer. Continue cooking on medium to low heat until the egg is mostly set but still slightly wet on top, about 1 to 2 minutes. Reduce heat if browning appears.
- Add cheese and salt, then fold: Sprinkle 2 tablespoons shredded Monterey Jack cheese and ⅛ teaspoon salt evenly over the egg. Use a spatula to carefully roll or fold the omelet in half or into a rolled shape.
- Serve with toppings: Transfer the omelet to a plate and top with 1 tablespoon reduced-fat sour cream and the chopped chives. Serve immediately for best texture and flavor.
Notes
- You can prepare the broccoli and cheese omelet up to three days in advance by storing the cooled omelet in an airtight container in the refrigerator.
- For best reheating results, slightly undercook the omelet initially so it finishes cooking perfectly when microwaved.
- Use a small, flexible rubber spatula to help fold or roll the omelet without breaking the delicate egg.
- Keep eggs refrigerated below 40°F and check that eggs are clean and uncracked before use, even if slightly past expiration.
Nutrition
- Serving Size: 1 omelet
- Calories: 244
- Sugar: 1g
- Sodium: 478mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 206mg
