FoodLink - Purdue Extension

Broccoli Omelet

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.

15 min
10 min
Total Time
25 min
Servings: 4


cups broccoli florets
1 large red sweet pepper (cut into strips)
16 button mushrooms (sliced)
cooking spray
4 eggs
8 egg whites from 8 eggs
1/4 cup fat-free milk
1/2 cup ricotta cheese
tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper


  1. Cut broccoli, sweet pepper, and mushrooms.

  2. In a medium mixing bowl, whisk eggs and milk.

  3. Spray a 10-inch nonstick skillet with cooking spray and heat over medium.

  4. Add broccoli, sweet peppers, and mushrooms and sauté about 3-5 minutes. Remove vegetables from pan.

  5. If necessary, add more cooking spray to the pan.

  6. Add 1/4 of the egg-milk mixture to hot skillet, and let it spread to cover bottom of pan.

  7. When egg begins to thicken on top, sprinkle with 1/4 of the parmesan cheese.

  8. Dab 1/2 of the omelet with ricotta cheese and spread a portion of the vegetable mixture.

  9. Fold the other 1/2 of omelet over the vegetables and let cook about 1 more minute.

  10. Slide onto plate. Season lightly with salt and pepper.

  11. Repeat steps 6-10 to cook all omelets.

  12. Garnish omelets with remaining sautéd vegetable mix.

Quick Tips

Serve with melon and whole-wheat toast.