Mushroom Spinach Omelet
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Description
Light breakfast omelet.
Ingredients
- 1 (8 ounce) carton liquid egg substitute
- 1 tablespoon shredded Cheddar cheese
- 1 tablespoon shredded Parmesan cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
- 1 teaspoon olive oil
- ½ cup chopped fresh mushrooms
- 1 tablespoon chopped onion
- ½ cup chopped fresh spinach, or more to taste
Directions
- 1. Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
- 2. Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.
Nutrition Facts
serving: 2 servings
calories: 164.5 kcal
carbohydrates: 2.8 g
protein: 18.1 g
saturated fat: 2.5 g
cholesterol: 7.8 mg
sodium: 584.4 mg
fiber: 0.6 g
sugar: 1.5 g
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