This Broccoli and Egg Omelet is an easy, delicious one-pan breakfast, lunch, or dinner meal. Its ingredients support brain and heart health and weight loss.


2 tsps. Extra-virgin olive oil.

¾ C. finely chopped broccoli

¼ C. chopped spinach

1 lrg. Egg

1 Tbs. reduced-fat or plant-based milk

2 Tbsp. Shredded Monterey Jack Cheese.

½ tsp. kosher salt

1 Tbs. reduced-fat sour cream

1 Tbsp. Finely chopped chives.



Heat oil in a small nonstick skillet over medium heat. Add broccoli and spinach and cook, occasionally stirring, until bright green and tender, 2 to 4 minutes.

Meanwhile, whisk egg and milk in a small bowl. Add the mixture to the pan and stir briefly to combine with the vegetables. Cook, tilting the pan and letting the egg run under the edges until the egg forms a thin, even layer. Continue to cook, reducing the heat if browning, until just slightly wet, 1 to 2 minutes. Sprinkle with cheese and salt. Use a spatula to roll into an omelet. Serve topped with sour cream and chives.

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