Mushroom Spinach Omelet
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
"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."
Ingredients
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1 egg
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3 egg whites
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1 tablespoon grated Parmesan cheese
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1 tablespoon shredded cheddar cheese
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1/4 teaspoon salt
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1/8 teaspoon crushed red pepper flakes
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1/8 teaspoon garlic powder
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1/8 teaspoon pepper
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1/2 cup sliced fresh mushrooms
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2 tablespoons finely chopped green pepper
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1 tablespoon finely chopped onion
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1/2 teaspoon olive oil
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1 cup torn fresh spinach
Directions
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1.
In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
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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.
Nutrition 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.
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