Broccoli Omelet
Submitted by pime314
Low-calorie broccoli omelet with cottage cheese and fresh herbs, started on the stovetop and finished in the oven. A high-protein breakfast that stays light.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is breakfast for people who want to eat well without feeling like they’re on a diet.
Egg substitute (or egg whites) gets whisked with low-fat cottage cheese, then poured over sauteed broccoli, onions, and basil in a hot skillet.
A few minutes on the stove sets the bottom, then the oven finishes the job, puffing it up into something that looks like a frittata’s health-conscious cousin.
Kitchen Tips
- Make sure your frying pan handle is oven-safe before transferring it to the oven
- Fresh dill works as a swap for basil and pairs beautifully with the cottage cheese
- Don’t stir too much after pouring in the egg mixture. A couple of gentle folds is all you need
- Let it rest a minute after pulling from the oven so it slices cleanly
Ingredients
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.
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