Veggie-Feta Cheese Omelets
Ingredients
- 1 (8-oz) pkg sliced mushrooms
- 2 cups chopped broccoli florets
- 2 green onions
- 3 Tbsp olive oil, divided
- 1 tomato, diced
- 8 large eggs
- ½ tsp salt
- ½ tsp pepper
- ½ cup crumbled feta cheese, divided
Instructions
- Sauté mushrooms, broccoli, and onions in 1 Tbsp hot oil in a nonstick skillet over medium-high heat 5 minutes or until tender.
- Add tomato; cook 1 minute. Remove from heat; keep warm.
- Whisk together eggs, salt, and pepper.
- Heat ½ Tbsp oil in a small nonstick skillet over medium heat. Add one-fourth of eggs to pan, tilting pan to spread evenly.
- Lift edges of omelet with a rubber spatula, tilting pan to allow uncooked egg mixture to flow underneath.
- Cook 1 minute or until center is just set.
- Top omelet with one-fourth of mushroom mixture and 2 Tbsp cheese. Loosen omelet with spatula; fold in half.
- Carefully slide omelet onto a plate. Repeat 3 times with remaining oil, eggs, mushroom mixture, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
313
|
313
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 18 | 18 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 620 | 620 |
Low Carb Breakfast Meal Plan
This recipe selected from the eMeals Low Carb Breakfast Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
