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Broccoli Feta Omelet

Source of Recipe

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Broccoli Feta Omelet

Apidra® - internet
WW Points & Exchanges
Serves 4; serving size: 1/4 of omelet

1 Tbsp olive oil
2 cups chopped broccoli florets
1/4 cup chopped onion
1-1/2 cups liquid egg substitute
1 tsp dried dill weed
1/8 tsp pepper
1/2 cup reduced-fat finely crumbled feta cheese
4 whole wheat luncheon rolls (optional)

In a large nonstick skillet with sloping sides, combine the oil, broccoli, and onion. Cook over medium heat, stirring frequently, until the onion is tender, about 5 or 6 minutes.

Meanwhile, place the egg substitute in a medium bowl. With a fork, beat in the dill, salt, if desired, and pepper. When the onion is tender, add the egg substitute to the pan, if necessary tipping the pan so that the egg mixture covers the entire bottom. Cook over medium heat for 2 minutes. Sprinkle the cheese evenly over the top of the egg mixture.

Cover, reduce heat, and cook an additional 4 to 6 minutes or until the omelet is set. With a plastic spatula, cut the omelet into four servings, and transfer the servings to plates. Serve with luncheon rolls, if desired.

One serving (1/4 of omelet) equals: Calories: 180g (Calories from Fat: 72g); Total Fat: 8g (Saturated Fat: 2g); Cholesterol: 6mg; Sodium: 383mg; Total Carbohydrate: 9g; Dietary Fiber: 4g; Sugars: 1g; Protein: 18g ++++ Exchanges: 2 Starch; 1 Fat; 1 Medium-Fat Meat ++++ WWP: 3