01/07/2020
Broccoli Pesto Omelet With Mixed Greens
Ingredients
3/4 ounce (22g) fresh basil leaves, plus two sprigs
1 tablespoon pine nuts
1 clove garlic, peeled
1 tablespoon olive oil, divided
2 tablespoons shredded Parmesan cheese, divided
2 cups (180g) broccoli, chopped
4 large egg whites
2 large eggs
2 cups (150g) mixed greens, washed and dried
1 tablespoon fresh lemon juice
Directions
Finely mince the basil, pine nuts and garlic. Add half of the Parmesan and mince to form a paste. Place in a medium bowl and add 1 teaspoon of the olive oil, stir to mix.
Set up a steamer and steam the chopped broccoli for 2 minutes, then let cool slightly before adding to the bowl with the basil mixture. Toss to coat.
In a medium bowl, whisk the egg whites, eggs, and remaining Parmesan until well-mixed.
Drizzle a 6-inch nonstick pan with 1/2 teaspoon of olive oil, swirl to coat, and place the pan over medium-high heat. Let heat for about 30 seconds before pouring in half the egg mixture about 1 cup. Let cook for about 1 minute before reducing the heat to medium-low. Let cook for 2 more minutes, until the eggs are cooked around the edges and there is just a bit of runny egg on top. Use your spatula to flip the omelet and cook for a few seconds more, then flip again.
Place half of the broccoli mixture on one side of the omelet and use a spatula to carefully fold the omelet over the broccoli. Cover the pan and cook for 1 minute to warm the broccoli, transfer to a plate, and cover to keep warm until serving.
Repeat to make the second omelet in the same manner. Serve hot, garnished with basil sprigs and1 cup mixed greens, which have been tossed with the remaining 1 teaspoon of olive oil and the lemon juice, on the side.
Serves: 2 | Serving Size: 1 omelet
Nutrition (per serving): Calories: 271; Total Fat: 17g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Cholesterol: 4mg; Sodium: 346mg; Carbohydrate: 12g; Dietary Fiber: 4g; Sugar: 3g; Protein: 20g
