Omelets can be laden with cheese and ham and high in calories and fat. These lofty beauties have a filling of broccoli and fresh basil, with just enough Parmesan for a flavorful bite. As is customary in France, your omelet comes with mixed greens on the side.

Savory breakfasts like these make it easy to start your day off with a serving of vegetables. Also, breakfasts high in protein, like this meal, may help feelings of fullness throughout the day.

Broccoli Pesto Omelet With Mixed Greens

Ingredients

• 1 cup (24g) packed fresh basil leaves
• 1 tbsp pine nuts
• 1 clove garlic, peeled
• 2 tbsp shredded Parmesan cheese, divided
• 1 tbsp (15g) olive oil, divided
• 2 cups (180g) broccoli, chopped
• 4 large (132g) egg whites
• 2 large (100g) eggs
• 2 cups (150g) mixed greens, washed and dried
• 1 tbsp fresh lemon juice
• 2 sprigs basil, for garnish

Directions

Finely mince the basil, pine nuts, and garlic. Add half of the Parmesan and continue mincing to form a paste. Transfer to a medium bowl, add 1 tsp of the olive oil, and stir to combine.

Set a medium pan over medium heat and add the chopped broccoli along with a few tbsp of water. Cover and cook for 2–3 minutes, until the broccoli is bright green and just tender. Drain any excess water if needed, then let cool slightly before adding to the bowl with the basil mixture. Toss to coat.

In a medium bowl, whisk together the egg whites, eggs, and remaining Parmesan until well combined.

Drizzle 1/2 tsp of olive oil into a 6-inch nonstick pan and swirl to coat. Place over medium-high heat for about 30 seconds until hot. Pour in half of the egg mixture and let it cook undisturbed for 1 minute, until the edges begin to set.

Reduce the heat to medium-low and continue cooking for 2 more minutes, until the edges are fully set but the top still looks slightly wet. Spoon half of the broccoli mixture onto one half of the omelet. Using a spatula, fold the empty half over the filling.

Cover the pan and cook for 1 minute to warm the filling through. Slide onto a plate and cover loosely with foil to keep warm while you repeat with the remaining olive oil, egg mixture, and broccoli filling to make the second omelet.

Serve hot, garnished with basil, alongside 1 cup mixed greens tossed with the remaining 1 tsp olive oil and lemon juice.

Serves: 2 | Serving Size: 1 omelet

Nutrition (per serving): Calories: 277; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 190mg; Sodium: 351mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 3g; Protein: 20g

Nutrition Bonus: Potassium: 370mg; Iron: 15%; Vitamin C: 166%; Calcium: 28%

Originally published June 27, 2020; Updated April 2026