Recipe Details

Broccoli Feta Omelette

Number of Servings: 4

Serving Size: 1/4 of omelette

We used to think that making omelettes was difficult, until we came across this easy method. This omelette makes a nice brunch or luncheon entree.

Name: Amount:
olive oil 1 Tbsp
chopped broccoli florets 2 cups
chopped onion 0.25 cup
liquid egg substitute 1.50 cups
dried dill weed 1 tsp
Salt to taste (optional)
pepper 0.13 tsp
reduced-fat finely crumbled feta cheese 0.50 cup
whole wheat luncheon rolls (optional) 4

In a large nonstick skillet with sloping sides, combine the oil, broccoli, and onion. Cook over medium heat, stirring frequently, until the onion is tender, about 5 or 6 minutes.


Meanwhile, place the egg substitute in a medium bowl. With a fork, beat in the dill, salt, if desired, and pepper.


When the onion is tender, add the egg substitute to the pan, if necessary tipping the pan so that the egg mixture covers the entire bottom. Cook over medium heat for 2 minutes.


Sprinkle the cheese evenly over the top of the egg mixture. Cover, reduce heat, and cook an additional 4 to 6 minutes or until the omelette is set.


With a plastic spatula, cut the omelette into four servings, and transfer the servings to plates. Serve with luncheon rolls, if desired.

Nutritional Information (per serving)
Calories 180
Calories from Fat 72
Total Fat 8g
Saturated Fat 2g
Cholesterol 6mg
Sodium 383mg
Potassium n/a
Carbohydrates 9g
Dietary Fiber 4g
Sugars 1g
Protein 18g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch 1 Fat 1 Medium-Fat Meat