This omelet is lower in fat and cholesterol than a traditional omelet and stuffed with a vibrant mix of broccoli florets, red sweet peppers, and mushrooms that's topped with melted, reduced-fat cheese.
Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.
Cut broccoli, sweet pepper, and mushrooms.
In a medium mixing bowl, whisk eggs and milk.
Spray a 10-inch nonstick skillet with cooking spray and heat over medium.
Add broccoli, sweet peppers, and mushrooms and sauté about 3-5 minutes. Remove vegetables from pan.
If necessary, add more cooking spray to the pan.
Add 1/4 of the egg-milk mixture to hot skillet, and let it spread to cover bottom of pan.
When egg begins to thicken on top, sprinkle with 1/4 of the parmesan cheese.
Dab 1/2 of the omelet with ricotta cheese and spread a portion of the vegetable mixture.
Fold the other 1/2 of omelet over the vegetables and let cook about 1 more minute.
Slide onto plate. Season lightly with salt and pepper.
Repeat steps 6-10 to cook all omelets.
Garnish omelets with remaining sautéd vegetable mix.
Serve with melon and whole-wheat toast.