Gluten Free Broccoli, Spinach and Sweet Pea Omelette Recipe

                   
Get your greens in with this gluten-free, veggie-studded omelet recipe. Tender sweet peas, cheddar cheese, and a host of fresh herbs combine for a perfectly creamy result that will bring everyone to the table.
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Ingredients
Recipe yields 6 servings
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
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Directions
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Time: 45 minutes
Servings: 6
Calories: 203
Make this for: Healthy Kids Heart Healthy
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Nutrition facts
Serving Size: 1/6 omelette
Per serving:
calories:203
total fat:13g
sat fat:4g
cholesterol:258mg
sodium:243mg
total carb:5g
fibers:2g
sugars:7g
proteins:14g

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Gluten Free Broccoli, Spinach and Sweet Pea Omelette Recipe

Ingredients
Recipe yields 6 servings
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
Directions
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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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