Mushroom Spinach Omelet | Reader's Digest

Mushroom Spinach Omelet

This flavorful omelet is loaded with fresh veggies and some spice.

from Cooking for 2 | Summer 2005

Quick look

  • prep 15 min    cook 5 min
  • serves 2

Ingredients

  • 1 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

    How to make it  20 minutes


  • 1

    In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.

  • 2

    In an 8-in. nonstick skillet, sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender.

  • 3

    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.

Nutritional Information(per serving)

  • Calories: 110
  • Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 112mg
  • Sodium: 489mg
  • Carbs: 4mg
  • Protein: 11g
  • Fiber: 1g

Diabetic exchanges: 1-1/2 lean meat, 1 vegetable.