Mushroom Broccoli Omelet
Elevate your breakfast game with this savory Mushroom Broccoli Omelet, a protein-packed recipe bursting with wholesome flavor and vibrant textures. Fluffy, golden eggs are folded around a hearty filling of tender sautéed button mushrooms, crisp broccoli florets, and melted cheddar cheese, all seasoned with a hint of garlic for an irresistible depth of flavor. This 25-minute dish is perfect for busy mornings, providing a nutritious start while showcasing a delightful blend of veggies and cheesy goodness. Easy to prepare and brimming with fresh ingredients, this omelet makes a satisfying solo meal or can be paired with toast or a side salad for a complete brunch-worthy experience. It’s a versatile, health-conscious choice for any egg lover!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Eggs
- 2 tablespoons Milk
- 1 cup Button mushrooms
- 1 cup Fresh broccoli florets
- 1 quarter cup Cheddar cheese, shredded
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 clove Garlic, minced
Instructions
Wash and thinly slice the button mushrooms. Wash the broccoli florets and chop them into small, bite-sized pieces.
In a medium-sized skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the mushrooms and broccoli to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are tender and the broccoli is bright green and slightly softened. Remove the vegetables from the skillet and set aside.
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
Lower the skillet heat to medium-low and lightly grease it with a touch of olive oil or nonstick spray. Pour the egg mixture into the skillet, tilting the pan to ensure an even layer.
Cook the eggs undisturbed for 2-3 minutes, or until the edges start to set but the center is still slightly runny.
Evenly spread the sautéed mushrooms, broccoli, and shredded cheddar cheese over one half of the omelet.
Using a spatula, carefully fold the other half of the omelet over the filling. Press gently to seal.
Cook for an additional 2-3 minutes, or until the cheese melts and the eggs are fully set.
Slide the omelet onto a plate, cut in half if desired, and serve warm. Enjoy your Mushroom Broccoli Omelet!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 374 mg | 29% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
