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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."
2 Servings
Prep/Total Time: 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.
Nutrition Facts:
1 serving equals 110 calories,
© Taste of Home 2013
2 of 2
Mushroom Spinach Omelet
(continued)
Nutrition Facts:
6 g fat (2 g saturated fat), 112 mg cholesterol, 489 mg sodium, 4 g carbohydrate, 1 g fiber, 11 g protein.
Diabetic Exchanges:
1-1/2 lean meat, 1 vegetable.
Wine:
Sparkling Wine: Enjoy this recipe with a
sparkling wine
.
© Taste of Home 2013