This bright-green omelet is a perfect way to get kids to eat their veggies. Finely chopping the broccoli and spinach not only helps them cook faster, but also makes them easier–and safer–for toddlers to eat. Have all your ingredients ready next to the stove because this omelet cooks up fast. Read more about the story behind this omelet.
Ingredients
2 teaspoons extra-virgin olive oil
¼ cup finely chopped broccoli
¼ cup finely chopped spinach
1 large egg
1 tablespoon reduced-fat milk
2 tablespoons shredded Monterey Jack cheese
⅛ teaspoon salt
1 tablespoon reduced-fat sour cream
1 tablespoon finely chopped chives
Directions
Heat oil in a small nonstick skillet over medium heat. Add broccoli and spinach and cook, stirring occasionally, until bright green and tender, 2 to 4 minutes.
Meanwhile, whisk egg and milk in a small bowl. Add the mixture to the pan and stir briefly to combine with the vegetables. Cook, tilting the pan and letting egg run under the edges, until the egg forms a thin, even layer. Continue to cook, reducing the heat if starting to brown, until just slightly wet, 1 to 2 minutes. Sprinkle with cheese and salt. Use a spatula to roll into an omelet. Serve topped with sour cream and chives.
How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at dietaefectiva.net To learn more about our program. AR
