Broccoli Omelet

25 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 3 cupsbroccoli florets
• 1red bell pepper
• 16button mushrooms
• 1cooking spray
• 4eggs
• 8egg whites
• ¼ cupfat-free milk
• ½ cupricotta cheese
• 29.6 mlgrated Parmesan cheese
• 0.6 mlsalt
• 0.6 mlpepper

How to cook it

1. Chop the broccoli, slice the bell pepper into strips, and slice the mushrooms.
2. Beat the eggs and milk together in a bowl.
3. Heat a non-stick skillet coated with cooking spray over medium heat.
4. Sauté the broccoli, peppers, and mushrooms for 3 to 5 minutes, then set the vegetables aside.
5. To make each omelet, lightly coat the skillet with cooking spray again.
6. Pour one-quarter of the egg mixture into the pan, tilting it to coat the bottom.
7. Once the eggs begin to set, sprinkle with a quarter of the Parmesan.
8. Spread half of the omelet with ricotta and add a portion of the cooked vegetables.
9. Fold the omelet in half over the filling and cook for another minute.
10. Transfer to a plate and season with salt and pepper to taste.
11. Repeat the cooking process for the remaining three omelets.
12. Top the finished omelets with any leftover sautéed vegetables.

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