Omelets aren't just for breakfast anymore. Try this vegetarian version that combines mushrooms, broccoli, and feta cheese for brunch, lunch, or a light supper.

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Ingredients

Directions

  • Whisk together eggs, egg whites, half-and-half, 1/4 teaspoon each of the salt and pepper, and nutmeg; set aside.

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  • Heat oil in a 10-inch skillet over medium-high heat. Add mushrooms to pan; sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook 2 minutes. Stir in broccoli; cook 2 minutes. Scrape mushroom mixture into a bowl; set aside.

  • Place skillet back over medium heat; coat generously with nonstick cooking spray. When pan is hot, pour in 2/3 cup of the egg mixture. Sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture. Cook for 2 minutes. Using a rubber spatula, fold right side of egg over mushroom and cheese. Cook 1 minute. Carefully slide onto plate; keep warm. Repeat procedure for remaining 3 omelets.

  • Mix salad greens with vinaigrette. Serve alongside omelets.

Nutrition Facts

217 calories; 12 g total fat; 223 mg cholesterol; 965 mg sodium. 8 g carbohydrates; 20 g protein;

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