This spinach and mushroom omelet makes a hearty but healthy breakfast or brunch. Serve with a slice of whole grain toast and cut-up fruit.
Ingredients
- egg whites: 3 piece
- egg: 1 piece
- Parmesan cheese: 1 Tbsp (grated)
- reduced-fat Cheddar cheese: 1 Tbsp (shredded)
- salt: 0.25 tsp
- red pepper flakes: 0.125 tsp
- garlic powder: 0.125 tsp
- ground nutmeg: 0.125 tsp
- ground black pepper: 0.125 tsp
- olive oil: 0.5 tsp
- fresh mushrooms: 0.5 cup (sliced)
- green onions: 0.25 cup (diced)
- red bell pepper: 2 Tbsp (finely chopped)
- fresh spinach: 1 cup (torn)
- fresh tomato: 0.5 cup (diced)
Metric Conversion
Stages of cooking
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Whisk egg whites and egg together in a small bowl. Mix in Parmesan, Cheddar, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
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Heat oil in a large skillet over medium heat. Sauté mushrooms, green onions, and bell pepper until tender, about 5 minutes. Add spinach and cook until just wilted, 1 to 2 minutes. Stir in tomato, then pour in egg mixture. As egg mixture starts to set, lift the edges and let the uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes.
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Cut into wedges and serve immediately.
