Combine 2 teaspoons extra-virgin olive oil, ¼ cup finely chopped broccoli, ¼ cup finely chopped spinach, 1 big egg, 1 tablespoon reduced-fat milk, 2 tablespoons shredded Monterey Jack cheese, ⅛ teaspoon salt, 1 tablespoon reduced-fat sour cream, and 1 tablespoon finely chopped chives.
Heat the oil in a small nonstick skillet over medium heat.
Cook broccoli and spinach, stirring occasionally, until they turn bright green and tender, which should take 2 to 4 minutes.
Whisk egg and milk in a bowl, then add to the pan and stir briefly to combine with the vegetables.
Cook the egg by tilting the pan and allowing it to run under the edges until it forms a thin, even layer.
Cook the mixture, reducing the heat if it starts to brown, until it's slightly wet, which should take about 1 to 2 minutes.
Roll an omelet with cheese and salt, using a spatula, and serve topped with sour cream and chives.