Broccoli Mushroom Cheddar Omelet

broccoli cheddar omelette
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Start off your day with this nutrition dense, diabetic friendly Broccoli Mushroom Cheddar Omelet with a slice of whole grain toast.

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Broccoli Mushroom Cheddar Omelet

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This Broccoli Mushroom Cheddar Omelet is easy to make and a diabetic friendly recipe. Start off your day with this nutrition dense omelet with a slice of whole grain toast. A Broccoli Mushroom Cheddar omelet is not only perfect for breakfast, but also for a quick lunch or dinner.

  • Author: Barbara Seelig-Brown
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20

Ingredients

Scale
  • 2 whole eggs
  • 4 egg whites
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 teaspoon extra virgin olive oil
  • 1/4 cup chopped onion
  • 1/2 cup sliced mushrooms
  • 1 cup frozen chopped broccoli, thawed
  • Nonstick cooking spray
  • 1 1/2 tablespoons reduced-fat cheddar cheese

Instructions

  1. Place eggs and egg whites in a large bowl and whisk until light. Add sea salt and pepper.
  2. Place olive oil in a medium nonstick sauté pan. Add onion and mushrooms and sauté until onion is translucent and mushrooms are softened. Add broccoli and heat thoroughly. Remove and set aside.
  3. Dry the pan. Spray with nonstick cooking spray.
  4. Add egg mixture and cook until almost set.
  5. Return vegetables to center of eggs. Top with cheddar cheese. Fold over and continue to cook until eggs are done.

Nutrition

  • Serving Size: 2
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