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Prep Time:10 minsTotal Time:10 minsServings:1Yield:1 omeletJump to Nutrition Facts
Prep Time:10 minsTotal Time:10 minsServings:1Yield:1 omelet
Prep Time:10 mins
Prep Time:
10 mins
Total Time:10 mins
Total Time:
Servings:1
Servings:
1
Yield:1 omelet
Yield:
1 omelet
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2teaspoonsextra-virgin olive oil¼cupfinely chopped broccoli¼cupfinely chopped spinach1largeegg1tablespoonreduced-fat milk2tablespoonsshredded Monterey Jack cheese⅛teaspoonsalt1tablespoonreduced-fat sour cream1tablespoonfinely chopped chives
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsextra-virgin olive oil
¼cupfinely chopped broccoli
¼cupfinely chopped spinach
1largeegg
1tablespoonreduced-fat milk
2tablespoonsshredded Monterey Jack cheese
⅛teaspoonsalt
1tablespoonreduced-fat sour cream
1tablespoonfinely chopped chives
Directions
Heat oil in a small nonstick skillet over medium heat. Add broccoli and spinach and cook, stirring occasionally, until bright green and tender, 2 to 4 minutes.
Meanwhile, whisk egg and milk in a small bowl. Add the mixture to the pan and stir briefly to combine with the vegetables. Cook, tilting the pan and letting egg run under the edges, until the egg forms a thin, even layer. Continue to cook, reducing the heat if starting to brown, until just slightly wet, 1 to 2 minutes. Sprinkle with cheese and salt. Use a spatula to roll into an omelet. Serve topped with sour cream and chives.
Frequently Asked QuestionsIn America, it’s spelled omelet; in France omelette. The ingredients are the same, but the presentation is different: The omelet is folded in half in the States, whereas the omelette in France is rolled.It only takes a quick twist of the wrist toflip the eggsuccessfully. Use a small, flexible heat-resistant rubber spatula and ensure the egg is not sticking to the pan before flipping.The only difference is the color of theegg shell. The brown may cost more because it costs more to feed the particular breed of chicken that lays brown eggs.Absolutely, if theeggsare only two to three weeks past the expiration date on the carton, they should still be OK to eat. Storing eggs in the fridge at 40°F or lower is important, preferably on an inside shelf rather than on the fridge door. When checking if the eggs are still good, ensure they look clean, uncracked and free of mold and don’t leave powdery spots on your hands.
Frequently Asked Questions
In America, it’s spelled omelet; in France omelette. The ingredients are the same, but the presentation is different: The omelet is folded in half in the States, whereas the omelette in France is rolled.
It only takes a quick twist of the wrist toflip the eggsuccessfully. Use a small, flexible heat-resistant rubber spatula and ensure the egg is not sticking to the pan before flipping.
The only difference is the color of theegg shell. The brown may cost more because it costs more to feed the particular breed of chicken that lays brown eggs.
Absolutely, if theeggsare only two to three weeks past the expiration date on the carton, they should still be OK to eat. Storing eggs in the fridge at 40°F or lower is important, preferably on an inside shelf rather than on the fridge door. When checking if the eggs are still good, ensure they look clean, uncracked and free of mold and don’t leave powdery spots on your hands.
Originally appeared: EatingWell Magazine, January/February 2020
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Nutrition Facts(per serving)244Calories21gFat3gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
