Cheesy broccoli, tomato, and pepper omelet
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Leftover cooked vegetables make great omelet filings. Swap in whichever roasted, steamed, or sauteed veggies you have in the fridge instead of cooking the broccoli and peppers. Add them with the tomatoes just so they warm up a bit.
Ingredients
Cooking spray
2 spray(s)
Olive oil
1 tsp
Broccoli
¼ cup(s), chopped, florets
Red bell pepper
¼ cup(s), finely chopped
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Egg
2 large egg(s), whisked with a pinch of salt and pepper
Tomato
¼ cup(s), finely chopped
Grated Parmesan cheese
1½ tsp
Fresh parsley
1 tsp, chopped
Instructions
1
Heat the oil over medium heat in a small omelet pan. Add the broccoli, peppers, salt, and pepper; cook, stirring frequently, until crisp tender, 3 to 5 minutes. Remove the vegetables to a bowl; set aside.
2
Wipe the pan clean. Off heat, coat the same pan with cooking spray; heat over medium heat. Add the eggs; swirl to spread the eggs over the pan and cook until the bottom is set and the top is nearly cooked through, about 3 minutes. Top the omelet with the cooked vegetables and tomatoes. Fold the omelet over; cook 1 to 2 minutes more. Serve sprinkled with the cheese and herbs.
3
Serving size: 1 omelet
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