Diane Levy
Ingredients
- Cooking spray
- 1 cup chopped broccoli
- 2 large eggs, beaten
- 2 tablespoons feta cheese, crumbled
- 1/4 teaspoon dried dill
- 2 slices rye bread, toasted
Preparation
1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.
2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.
- Prep Time:
- Cook Time:
- Yield: 1 serving (1 omelet and 2 pieces toast)
Nutritional Information
| Calories per serving: | 390 |
|---|---|
| Fat per serving: | 19g |
| Saturated fat per serving: | 6g |
| Monounsaturated fat per serving: | 5g |
| Polyunsaturated fat per serving: | 2g |
| Protein per serving: | 23g |
| Carbohydrates per serving: | 35g |
| Fiber per serving: | 6g |
| Cholesterol per serving: | 440mg |
| Sodium per serving: | 550mg |
| Rs per serving: | 1.8g |
Good to Know
Who needs breakfast in a diner when you can whip up a dish like this in no time flat? Use either fresh or frozen broccoli. Both work just fine. The feta cheese adds some CLAs plus a punch of flavor, too.
Taken from Health.com
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