Mushroom & Broccoli Omelet

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.

Mushroom & Broccoli Omelet
Servings: 4 Prep 10 mins Cook 7 mins


  • 4 eggs
  • 8 egg whites
  • 2 tablespoons half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • nutmeg
  • 1 teaspoon vegetable oil
  • 1 cup mushrooms, chopped
  • 1 cup frozen chopped broccoli, thawed
  • 1 package (3.5 ounces) crumbled reduced-fat feta
  • 2 cups salad greens
  • 3 tablespoons red-wine vinaigrette

Make It

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

2. 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.

3. 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.

4. Mix salad greens with vinaigrette. Serve alongside omelets.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 217, Fat, total (g): 12, chol. (mg): 223, sat. fat (g): 5, carb. (g): 8, fiber (g): 2, pro. (g): 20, sodium (mg): 965, Percent Daily Values are based on a 2,000 calorie diet.