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Broccoli-Mushroom Omelet

Yield: Serves 2. Each serving: 1 cup.



This omelet is an excellent choice for those trying to lose weight.

1 tsp olive oil
1 cup sliced mushrooms
1 cup broccoli florets
garlic powder and black pepper to taste
6 egg whites

Heat oil in large nonstick skillet over medium-high heat. Add the mushrooms, broccoli and seasonings and sauté until golden and tender, about 4-5 minutes. Add the egg whites and scramble lightly, spreading flat and thin in the pan. Serve hot, dividing between 2 plates.

Optional garnish: Top with a little grated Parmesan cheese or chopped fresh herbs.