Nutrition Facts

  • One serving:
  • Calories:
  • 110
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 112 mg
  • Sodium:
  • 489 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 1 g
  • Protein:
  • 11 g
  • Diabetic Exch:
  • 1-1/2 lean meat, 1 vegetable.

Mushroom Spinach Omelet

"I lightened up this savory dish by using olive oil, one regular egg and three egg whites, explains Arlene Hammonds of Gray, Tennessee. "For a change of pace, I like to mix diced celery and parsley with different cheeses."

SERVINGS

2

CATEGORY

Breakfast/Brunch

METHOD

Stovetop - One-Dish

PREP

15 min.

COOK

5 min.

TOTAL

20 min.

INGREDIENTS

  • 1 egg
  • 3 egg whites
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons finely chopped green pepper
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon olive oil
  • 1 cup torn fresh spinach

DIRECTIONS

In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
    In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately. Yield: 2 servings.

Printed from tasteofhome.com Aug 29, 2008

Copyright Reiman Media Group, Inc © 2008