Broccoli, Mushroom and Cheddar Omelet

Name: Broccoli, Mushroom and Cheddar Omelet
Yield: 2 people
Ingredients: 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

Breakfast Omelet for 2

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Need something to start the day, that includes some of your veggies? Try this omelet for 2 any day of the week.

This breakfast can be modified to fit a variety of eating plans. Add the vegetables you prefer, take out something you wish to avoid. If you are following a Keto or low carb eating plan, substitute with your lower carb items. Get creative, and share your results with us!

Nutrition Info: (Serving size is 1/2 Omelet)

Calories 165 Carbs 7g Protein 18g Fat 7g Saturated Fat 2.4g Cholesterol 190mg Sodium 530mg Dietary Fiber 3g

Simple Changes. Powerful Results.

After consulting with your doctor, if you are interested in learning more about following a Keto eating plan, Dr. Gorman recommends the following book (affiliate link):

<br />
Simple Changes. Powerful Results.

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Broccoli, Mushroom and Cheddar Omelet

Course

Breakfast

Servings

people

Ingredients

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

Course

Breakfast

Servings

people

Ingredients

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

Place eggs and egg whites in a large bowl and whisk until light.
Add sea salt and pepper.
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.
Dry the pan. Spray with nonstick cooking spray.
Add egg mixture and cook until almost set.
Return vegetables to center of eggs.
Top with cheddar cheese.
Fold over and continue to cook until eggs are done.

Recipe Notes

From The Healthy Home Cookbook by Barbara Seelig-Brown

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Category: Recipes

Tags: Breakfast, diabetes, heart health, Keto

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Simple Changes. Powerful Results.

Broccoli, Mushroom and Cheddar Omelet

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