Mushroom Spinach Omelet Recipe

4.5 1 2
Mushroom Spinach Omelet Recipe
Mushroom Spinach Omelet Recipe photo by Taste of Home
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Mushroom Spinach Omelet Recipe

Read Reviews
4.5 1 2
Publisher Photo
"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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
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.
Originally published as Mushroom Spinach Omelet in Cooking for 2 Summer 2005, p 19

Nutritional Facts

1/2 each: 110 calories, 6g fat (2g saturated fat), 112mg cholesterol, 489mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 vegetable.

  • 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
  1. In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
  2. 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.
Originally published as Mushroom Spinach Omelet in Cooking for 2 Summer 2005, p 19

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homemaker27 User ID: 6063773 259649
Reviewed Jan. 14, 2017

"I made this precisely as directed and measured everything and it is delicious!!! I give it a full 5 stars but it's way better!!"

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