Mushroom & Broccoli Omelet |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 12 |
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This makes a nice breakfast or brunch without meat. Recipe is from Family Circle. Ingredients:
4 eggs |
8 egg whites |
2 tablespoons half-and-half |
1/2 teaspoon salt |
1/2 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 |
Directions:
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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