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Mushroom Spinach Omelet

 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 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 Eggland's Best 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.
Nutritional Facts: 1 serving equals 110 calories,

2 of 2

Mushroom Spinach Omelet (continued)

Nutritional 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.