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Mushroom Spinach Omelet
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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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |