Broccoli, feta and dill omelet with rye toast
This Broccoli, Feta, and Dill Omelet is a nutritious breakfast featuring sautéed broccoli, rich feta cheese, and a hint of dill, all within fluffy eggs. Served with crispy rye toast, it offers a balanced meal to kickstart your day.
Cook time 10 min
Prep time 5 min
Ingredients:
1 short spray cooking spray oil1 cup broccoli
2 eggs
1 oz feta cheese
2 slices rye bread
1/4 tsp dill
Looking for a delicious and nutritious breakfast? Try this Broccoli, Feta, and Dill Omelet with Rye Toast. Packed with fresh vegetables, protein-rich eggs, and the tangy flavor of feta cheese, this omelet is sure to start your day off right. Paired with hearty rye toast, it's a balanced meal that satisfies both your taste buds and your hunger.
Instructions:
- Chop the broccoli into small, bite-sized florets.
- Crack the eggs into a bowl and whisk them together until well combined.
- Heat a non-stick frying pan over medium heat.
- Give a short spray of cooking oil to the pan.
- Add the chopped broccoli and sauté it for about 4-5 minutes, or until tender and slightly browned. Stir occasionally. Remove from the pan and set aside.
- Add another short spray of cooking oil to the pan if needed.
- Pour the beaten eggs into the frying pan, tilting the pan to ensure the eggs cover the bottom evenly.
- Cook on medium-low heat until the eggs begin to set, about 2-3 minutes.
- Evenly distribute the cooked broccoli over one half of the omelet.
- Sprinkle the crumbled feta cheese and chopped dill over the broccoli.
- Season with a small pinch of salt and pepper if desired.
- Using a spatula, gently fold the omelet in half to cover the fillings.
- Continue to cook for another 1-2 minutes, or until the eggs are fully cooked and the cheese is slightly melted.
- While the omelet is finishing, toast the rye bread slices until golden brown and crispy.
- Transfer the omelet to a plate.
- Serve alongside the toasted rye bread.
- Garnish with extra dill or a sprinkle of crumbled feta cheese on top of the omelet for added flavor.
And there you have it—a scrumptious Broccoli, Feta, and Dill Omelet with Rye Toast. This easy-to-make breakfast not only tastes great but also provides a balanced mix of protein, fiber, and essential nutrients. Perfect for a quick morning meal or a brunch with friends, this recipe is bound to become a staple in your kitchen. Enjoy!
Broccoli, feta and dill omelet with rye toast FAQ:
Sauté the chopped broccoli for about 4-5 minutes over medium heat until it is tender and slightly browned.
A medium-sized non-stick frying pan (about 10 inches) works best to ensure even cooking of the omelet without it spilling over.
Yes, you can substitute feta with goat cheese or ricotta for a different flavor, but keep in mind the texture and tanginess will change.
The eggs should be set and no longer runny, and the cheese should be slightly melted; this typically takes about 1-2 additional minutes after folding.
Store any leftover omelet in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave before serving.
Tips:
- To ensure even cooking, chop the broccoli into small, bite-sized pieces.
- Preheat your pan on medium heat before adding the cooking spray to prevent the eggs from sticking.
- Whisk your eggs thoroughly to incorporate more air, resulting in a fluffier omelet.
- When adding the feta and dill, distribute them evenly to ensure every bite is flavorful.
- Toast the rye bread while your omelet is cooking to serve everything warm and fresh.
Nutrition per serving
1 ServingsCalories 370kcal
Protein 22g
Carbohydrates 30g
Fiber 4.37g
Sugar 2.96g
Fat 18g
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