Light breakfast omelet.
Ingredients
- carton liquid egg substitute: 1 piece (8 ounce)
- cheddar cheese: 1 Tbsp (shredded)
- Parmesan cheese: 1 Tbsp (shredded)
- salt: 0.25 tsp
- ground black pepper: 0.125 tsp
- garlic powder: 0.125 tsp
- red pepper flakes: 0.125 tsp
- olive oil: 1 tsp
- fresh mushrooms: 0.5 cup (chopped)
- onion: 1 Tbsp (chopped)
- fresh spinach: 0.5 cup (to taste, chopped)
Metric Conversion
Stages of cooking
-
Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
-
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.
