Broccoli Omelet

Broccoli Omelet

Cook time: 20 minutes
Makes: 4 Servings

This omelet is lower in fat and cholesterol than a traditional omelet and stuffed with a vibrant mix of broccoli florets, red bell pepper, mushrooms and topped melted reduced-fat cheese.


3 cups broccoli florets
1 large red bell pepper (cut into strips)
16 button mushrooms (sliced)
  cooking spray
4 eggs
8 egg whites from 8 eggs
1/4 cup milk (fat-free)
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper


1. Cut vegetables as directed.

2. Whisk eggs and milk in a medium mixing bowl.

3. Spray 10-inch non-stick skillet with cooking spray; heat.

4. Add broccoli, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan.

To cook each omelet:

  1. Use cooking spray as needed.
  2. Add 1/4 of the egg-milk mixture to hot skillet, and let spread to cover bottom of pan.
  3. When egg begins to thicken on top, sprinkle with 1/4 of the Parmesan cheese.
  4. Dab 1/2 of the omelet with ricotta cheese and spread a portion of the vegetable mixture.
  5. Fold the other 1/2 of omelet over the vegetables and let cook about 1 more minute.
  6. Slide onto plate. Season lightly with salt and pepper.
  7. Repeat steps 1-6 to cook all omelets.
  8. Garnish omelets with remaining vegetable sauté mix.


Serving Suggestions: Serve with melon and whole-wheat toast.