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Broccoli Yogurt Omelette Recipe
|Frozen chopped broccoli||5 Ounce (Half Of A 10 Ounce Package)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Dried basil||1⁄4 Teaspoon, crushed|
Serving size: Complete recipe
Calories 688 Calories from Fat 460
% Daily Value*
Total Fat 52 g79.6%
Saturated Fat 24.7 g123.7%
Trans Fat 0 g
Cholesterol 1131.7 mg
Sodium 1408.4 mg58.7%
Total Carbohydrates 19 g6.2%
Dietary Fiber 4.5 g18.2%
Sugars 5.9 g
Protein 40 g79.7%
Vitamin A 140.8% Vitamin C 232.2%
Calcium 33.5% Iron 30.6%
*Based on a 2000 Calorie diet
Cook according to broccoli package directions. (Or, cook fresh broccoli and onion in a small amount of boiling salted water about 10 minutes or till tender.)
Drain broccoli and onion thoroughly.
In saucepan combine yogurt, cornstarch, basil, and dash pepper.
Stir in cooked broccoli.
Heat through stirring constantly just till bubbly; keep warm.
For omelets beat together eggs, 2 tablespoons water, salt, and 1/8 teaspoon pepper.
In 6-inch skillet with flared sides, heat 1/3 of the butter till it sizzles and browns slightly.
Lift and tilt the pan to coat the sides.
Add 1/3 of the egg mixture; cook over medium heat.
As eggs set, run a spatula around edge of skillet lifting eggs to allow uncooked portion to flow underneath.
When eggs are set but still shiny, remove from heat.
Spoon 1/3 of the broccoli mixture across center.
Fold 1/3 of omelet over center.
Overlap remaining third atop filling.
Slide omelet out onto hot plate.
Keep omelet warm.
Repeat to make 2 more omelets.