Loaded Egg Omelet
This breakfast dish is great to make for the whole family or to make for the week.
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- 6 eggs
- 1/2 cup chopped broccoli
- 1/4 cup parmesan cheese
- 1/4 cup chopped tomatoes
- 2 tbs. olive oil
Makes 4 servings
- Scramble 6 eggs in a medium sized bowl.
- Coat a medium sized pan with olive oil.
- On a cutting board, chop broccoli and tomatoes.
- Once the pan is heated, add egg mixture then the chopped tomatoes and broccoli.
- Cover pan with lid and let it cook until the top starts to look firm.
- Once the top of the omelet starts to look like it is almost cooked, flip the omelet so the other side is cooked completely.
- Top with parmesan cheese at the end just so it melts a little bit.
- Cut omelet into fourths then serve or store the other three pieces for later on in the week.
- calories: 278
- carbohydrates: 3g
- cholesterol: 297mg
- fat: 21g
- potassium: 164mg
- protein: 19g
- saturated fat: 8g
- sodium: 534mg
- sugars: 1g
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