Broccoli, feta and dill omelet with rye toast
Enjoy a quick and delicious Broccoli, Feta, and Dill Omelet with Rye Toast! This savory recipe features fluffy eggs, nutritious broccoli, tangy feta, and aromatic dill, all complemented by crispy rye toast. Perfect for a wholesome breakfast or brunch that’s ready in minutes!
- 10 Jun 2024
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 4.37g | 12% |
| Sugar 2.96g | 3% |
| Fat | |
| Fat 18g | 21% |
| Saturated 7g | 24% |
| Cholesterol 440mg | - |
| Vitamins | |
| Vitamin A 220ug | 25% |
| Choline 360mg | 65% |
| Vitamin B1 0.37mg | 31% |
| Vitamin B2 0.89mg | 69% |
| Vitamin B3 2.48mg | 16% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 180ug | 44% |
| Vitamin B12 1.50ug | 62% |
| Vitamin C 63mg | 72% |
| Vitamin E 1.36mg | 9% |
| Vitamin K 77ug | 61% |
| Minerals | |
| Calcium, Ca 250mg | 20% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 3.65mg | 33% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 380mg | 31% |
| Potassium, K 440mg | 13% |
| Selenium, Se 50ug | 92% |
| Sodium, Na 760mg | 50% |
| Zinc, Zn 2.88mg | 26% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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