Broccoli and Cheese Omelet — A Quick, Low-Point Breakfast

This simple broccoli and cheese omelet is a fast, satisfying breakfast that helps you use up leftover vegetables and sneak more greens into your morning. It’s perfect for busy weekdays and works great as a protein-rich option for those following Weight Watchers or other point-based plans. The recipe is light, flavorful, and can be on the table in just a few minutes. For reference, using reduced-fat Weight Watchers Swiss-style cheese counts as 1 point per slice.

Recipe: Broccoli and Cheese Omelet

Yield: 1 serving — Serving size: 1 omelet

Course: Breakfast, Brunch | Cuisine: American

Summary

This omelet combines eggs and egg whites with tender cooked broccoli and a slice of reduced-fat Swiss cheese for a creamy, savory finish. It’s cooked on low heat so the eggs set gently and the cheese melts without overcooking. The result is a light, protein-packed omelet with about 183 calories per serving and minimal carbs.

Ingredients

1 whole egg
2 egg whites
1 tablespoon skim milk
Salt and freshly ground black pepper, to taste
Oil spray (or a light drizzle of olive oil)
1/2 cup cooked broccoli, chopped
1 slice reduced-fat Swiss cheese (Weight Watchers reduced-fat Swiss noted as 1 point per slice)

Instructions

In a small bowl, whisk together the whole egg, egg whites, skim milk, salt and pepper until well combined.
Heat a medium non-stick skillet over medium heat and lightly coat it with oil spray.
Pour the egg mixture into the warm skillet, rotating the pan so the eggs spread evenly across the bottom.
Lower the heat to a gentle flame so the eggs cook slowly and evenly without browning.
When the eggs begin to set but still have a slightly soft surface, place the slice of Swiss cheese in the center and top with the cooked broccoli.
Once the eggs are fully set, fold the left and right edges toward the center to form the omelet. Slide onto a plate and serve immediately.

Nutrition (per omelet)

Notes and Tips

Use leftover roasted or steamed broccoli to save time—make sure it’s chopped into small pieces so it heats through quickly inside the omelet.
To make the omelet fluffier, beat the egg whites and whole egg until slightly frothy before pouring into the pan.
If you prefer a vegetarian option without dairy, swap the cheese for a sprinkle of nutritional yeast or a small handful of diced avocado after cooking.
Cook the omelet on low heat to avoid browning the eggs; gentle heat ensures a smooth, tender texture and allows the cheese to melt evenly.

Variations

Try mixing other vegetables such as spinach, mushrooms or diced bell pepper. For a bit of heat, add a pinch of red pepper flakes or a few slices of jalapeño. For added flavor without many extra calories, sprinkle in chopped fresh herbs like chives, parsley or dill just before serving.

Storage and Make-Ahead

Omelets are best eaten fresh but can be refrigerated in an airtight container for up to 48 hours. Reheat gently in a non-stick skillet over low heat or in short bursts in a microwave to avoid rubbery eggs. If you plan to meal-prep, cook the broccoli and store it separately; assemble and cook the omelet when ready for the best texture.

Why This Works

Combining whole egg and egg whites gives you a balance of flavor and extra protein with fewer calories. Broccoli adds fiber, vitamins, and a satisfying texture, while reduced-fat Swiss cheese provides a melty, savory finish with a low point value for those tracking Weight Watchers points.

Final Step

If you try this recipe, please leave a rating and a comment letting others know how you liked it. Your feedback helps improve recipes and makes it easier for others to discover simple, healthy meal ideas.

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