Ingredients
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.
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.
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