Broccoli, cauliflower, and sun-dried tomato omelet

This savory, veggie-packed omelet delivers big on flavor and nutrition.

Omelette
Serving Size
1/2 skillet
Ingredients
1 tablespoon
olive oil
1 tablespoon
unsalted butter
1/2 cup
head cauliflower, trimmed and cut into small florets
1/2 cup
broccoli florets
1/4 cup
sun dried tomatoes (chopped)
1/3 cup
yellow onion, thinly sliced
4
eggs
1tsp
fresh oregano
1/4 cup
smoked gouda cheese
1 tablespoon
Parmesan cheese
Directions
  1. Wash and chop all veggies.
  2. Heat a large skillet on med-high heat, add olive oil and unsalted butter.
  3. Add veggies, 1/2 of gouda cheese, pinch of salt and pepper, cook until browned and softened, about 8-10 minutes.
  4. In the meantime, whisk eggs in a medium bowl.
  5. Remove caramelized veggies from heat, add eggs over veggies, add remainder of cheese, cover and let sit for 5 minutes—then enjoy!
Recipe Nutrition
Calories
317
Protein
15
Fiber
4
Carbs
.5
Sodium
171

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