Prep Time:

10 mins

Total Time:

10 mins

Servings:

1

Yield:

1 omelet

This Broccoli & Cheese Omelet is perfect for any time of day. Protein-rich eggs are speckled with grassy antioxidant-filled broccoli and spinach. Creamy Monterey Jack cheese becomes all gooey and complements the dollop of tangy sour cream and herby chives that top the omelet. Keep reading for expert tips, including how to make and store this omelet ahead of time.

Tips from the EatingWell Test Kitchen

• Finely chop the vegetables into approximately quarter-inch, uniform pieces using a sharp knife. A vegetable chopper or a food processor with an S-shaped blade might come in handy, but it's just one more thing to wash.
• We used Monterey Jack cheese for this recipe, but you could use Havarti, Cheddar, Colby or any other favorite easy-melting cheese.
• Serve with Crispy Skillet Breakfast Potatoes and freshly cut fruit.

Nutrition Notes

• In this recipe, the egg and Monterey Jack cheese are the primary protein providers. And while both also contain saturated fat, there is mounting evidence that the fat in eggs and cheese is not as harmful as the fat in highly processed foods. Cheese also provides calcium and probiotics—those beneficial bacteria that your gut loves. And eggs bring vitamin D, vitamin B12 and choline, all nutrients necessary for a healthy nervous system.
• Broccoli and spinach are both loaded with disease-fighting antioxidants. Together, these green veggies supply essential vitamins C, K, A and folate. Their fiber feeds your gut bacteria, and the antioxidants lutein and zeaxanthin are known to support eye and skin health.
• Chives are a delicious and nutritious addition to this omelet. Like the broccoli and spinach—though in smaller amounts—they add fiber, antioxidants and vitamins C, K, A and folate.

Ingredients

• 2 teaspoons extra-virgin olive oil

• ¼ cup finely chopped broccoli

• ¼ cup finely chopped spinach

• 1 large egg

• 1 tablespoon reduced-fat milk

• 2 tablespoons shredded Monterey Jack cheese

• ⅛ teaspoon salt

• 1 tablespoon reduced-fat sour cream

• 1 tablespoon finely chopped chives

Directions

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

2. 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 egg run under the edges, until the egg forms a thin, even layer. Continue to cook, reducing the heat if starting to brown, 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.

To make ahead

You can prepare a broccoli omelet up to three days in advance and store the cooled omelet in the fridge in an airtight container. If you'd like, you can slightly undercook it so that when you reheat it in the microwave, it's perfectly done.

Frequently Asked Questions

• What's the difference between an omelet and an omelette?

  In America, it's spelled omelet; in France, omelette. The ingredients are the same, but the presentation is different: The omelet is usually folded in half in the States, whereas the omelette in France is rolled.

• How do you flip an omelet?

  It only takes a quick twist of the wrist to flip the egg successfully. Use a small, flexible, heat-resistant rubber spatula and ensure the egg is not sticking to the pan before flipping.

• Is there a difference between brown and white eggs?

  The only difference is the color of the eggshell. The brown may cost more because it costs more to feed the particular breed of chicken that lays brown eggs.

• Is it safe to eat expired eggs?

  If the eggs are only two to three weeks past the expiration date on the carton, they should still be OK to eat. Storing eggs in the fridge at 40°F or lower is important, preferably on an inside shelf rather than in the fridge door. When checking if the eggs are still good, ensure that they look clean, uncracked and free of mold and that they don't leave powdery spots on your hands.

Additional reporting by Linda Frahm

Nutrition Facts (per serving)

244Calories

21gFat

3gCarbs

12gProtein

Reviews

Pam

03/03/2023

This was very easy and tasty. This recipe would be just as tasty as written, but I did add to the vegetables a little green onion, and red bell pepper just because I had some and didn't want it to go to waste. And I used cheddar cheese because that was all that I had on hand. I've never rolled an omelet before, I've always just folded it once or did a tri-fold. I think rolling it helps to melt the cheese better. Thanks for this recipe. I will be making it again!

HardyRum8314

04/28/2023

Easy, fast and delicious. I topped it with Eating Well Turmeric Yogurt sauce from their Cauliflower Eggs Benedict. Will definitely be a regular!