Diabetic, Gluten Free & Heart Healthy
Fresh Spring veggies brighten up this easy cheddar omelette. No need to flip this omelette — just use an oven-proof skillet so you can finish off the cooking in the oven until the omelette is set. Leftovers will keep for up to 3 days. Serve them warm or chilled.
8 large eggs
1/2 cup 1% milk
1/8 tsp salt
Black pepper to taste
1/2 cup grated cheddar cheese
1 Tbsp olive oil
2 garlic cloves, minced
2 small shallots, chopped
2 cups sliced broccoli florets
1/4 cup water
2 cups baby spinach
1 cup sweet peas, thawed if frozen
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley, plus additional for garnish
2 Tbsp chopped fresh scallions for garnish
Preheat the oven to 425°. In a large bowl, whisk together the eggs, milk, salt and black pepper to taste. Add 1/4 cup of the cheese.
In a 10-inch ovenproof skillet, heat the oil over medium heat. Add the garlic and shallots and cook, stirring frequently, until the shallots are softened, about 2 to 3 minutes.
Add the broccoli and water to the skillet and cover. Cook until the broccoli is bright green, about 2 to 3 minutes. Remove the cover and add the spinach and sweet peas. Cook, stirring occasionally, until the spinach has wilted, about 1 minute. Add the basil and parsley.
Arrange the vegetable mixture in an even layer across the skillet. Whisk the egg mixture and pour it over the vegetables. Sprinkle the remaining 1/4 cup cheese over the eggs. Transfer the pan to the oven and bake until the center is set, about 12 to 15 minutes.
Remove from the oven and let the omelette rest for 5 to 10 minutes before serving. Garnish with additional parsley and the scallions, if using.
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Date Last Reviewed: April 12, 2021
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD