Broccoli Omelet
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | large |
onions
finely chopped |
|
| 1 | cup |
broccoli, frozen
chopped |
|
| 1 | tablespoon |
basil
or fresh dill |
|
| 1 | cup |
liquid egg substitute
or 8 eggwhites |
|
| ½ | cup |
cottage cheese
low fat |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 0.5 | large |
onions
finely chopped |
|
| 237 | ml |
broccoli, frozen
chopped |
|
| 15 | ml |
basil
or fresh dill |
|
| 237 | ml |
liquid egg substitute
or 8 eggwhites |
|
| 118 | ml |
cottage cheese
low fat |
*
|
Directions
In a large frying pan, with heat-proof handle, heat the oil over.
Sauté the onions in the oil for 5 minutes, or until soft.
Add the broccoli and herbs, sauté for a few minutes.
In a small bowl, whisk together the eggs and cottage cheese. Pour over broccoli in pan.
Stir a few times to blend.
Cook for 3 to 5 minutes.
Transfer to the oven and bake at 375℉ (190℃) F until the eggs are set, about 15 minutes.
