Mushroom & Broccoli Omelet

Omelets aren't just for breakfast anymore. Try this vegetarian version that combines mushrooms, broccoli, and feta cheese for brunch, lunch, or a light supper.

Recipe from Family Circle
Mushroom & Broccoli Omelet
10 mins
by 2  people
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  • 4   eggs
  • 8   egg whites
  • 2   tablespoons half-and-half
  • 1/2  teaspoon salt
  • 1/2  teaspoon black pepper
  •  nutmeg
  • 1   teaspoon vegetable oil
  • 1   cup mushrooms, chopped
  • 1   cup frozen chopped broccoli, thawed
  • 1   package (3.5 ounces) crumbled reduced-fat feta
  • 2   cups salad greens
  • 3   tablespoons red-wine vinaigrette
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Whisk together eggs, egg whites, half-and-half, 1/4 teaspoon each of the salt and pepper, and nutmeg; set aside.
Heat oil in a 10-inch skillet over medium-high heat. Add mushrooms to pan; sprinkle with remaining 1/4 teaspoon each 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.

nutrition information

Per Serving: cal. (kcal) 217, Fat, total (g) 12, chol. (mg) 223, sat. fat (g) 5, carb. (g) 8, fiber (g) 2, pro. (g) 20, sodium (mg) 965, Percent Daily Values are based on a 2,000 calorie diet
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