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Spinach Mushroom Omelet
Spinach Mushroom Omelet
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savory mushroom and veggie omelet made with egg whites, spinach, bell peppers, tomato, and two cheeses - a delicious and nutritious breakfast choice.
Ingredients:
  • 3 large egg whites
  • 1 large egg
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon shredded reduced-fat Cheddar cheese
  • 0.25 teaspoon salt
  • 0.125 teaspoon red pepper flakes
  • 0.125 teaspoon garlic powder
  • 0.125 teaspoon ground nutmeg
  • 0.125 teaspoon ground black pepper
  • 0.5 teaspoon olive oil
  • 0.5 cup sliced fresh mushrooms
  • 0.25 cup diced green onions
  • 2 tablespoons finely chopped red bell pepper
  • 1 cup torn fresh spinach
  • 0.5 cup diced fresh tomato
Instructions:
  • Combine egg whites and whole eggs in a small bowl. Stir in Parmesan, Cheddar, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
  • In a large skillet over medium heat, heat oil. Sauté mushrooms, green onions, and bell pepper until tender, around 5 minutes. Add spinach and cook until just wilted, about 1 to 2 minutes. Then, stir in tomato followed by pouring in the egg mixture. Lift and let the uncooked portion flow underneath as the egg mixture starts to set. Cook until the egg mixture sets, for about 10 to 15 minutes.
  • Serve promptly after cutting into wedges.

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