Printable | Taste of Home

Mushroom Spinach Omelet

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

Printed from tasteofhome.com Oct 13, 2008

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Mushroom Spinach Omelet cont.

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.