Broccoli & Cheese Omelet

A great approach to encourage youngsters to eat their vegetables is with this vibrant green omelette. The broccoli and spinach are cooked more quickly when they are finely chopped, and it also makes them simpler and safer for babies to eat. Because this omelette cooks quickly, have all your ingredients ready next to the burner.


Two teaspoons extra-virgin olive oil

1/4 cup finely chopped broccoli

1/4 cup finely chopped spinach

One large egg

One tablespoon reduced-fat milk

Two tablespoons shredded Monterey Jack cheese

1/8 teaspoon salt

One tablespoon reduced-fat sour cream

One tablespoon finely chopped chives


In a little nonstick skillet, heat the oil over medium heat. Cook the broccoli and spinach for 2 to 4 minutes, stirring periodically, or until bright green and tender.

In the meantime, combine milk and egg in a small bowl. Stir the mixture slightly with the veggies in the pan before adding it. Cook until the egg creates a thin, even layer by turning the pan and allowing the egg to flow under the sides. Cook for another 1 to 2 minutes, lowering the heat if it starts to brown, or until the food is barely moist. Salt and cheese should be added. Make an omelette by rolling with a spatula. Serve with chives and sour cream on top.

Add a Comment

Your email address will not be published. Required fields are marked *