Mushroom Spinach Omelet

[quicklook-recipe prep_time=”15 min” cook_time=”5 min” serves=”2″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 egg 3 egg whites 1 tablespoon grated

[quicklook-recipe prep_time=”15 min” cook_time=”5 min” serves=”2″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]

[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”20 minutes”]
[step-item number=”1″ image_url=”” title=”” ] In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] In an 8-in. nonstick skillet, sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”110″ calories_fat=”” fat=”6g” sat_fat=”2g” choles=”112mg” sodium=”489mg” carbs=”4mg” sugars=”” protein=”11g” fiber=”1g”]

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

[/nutrition-info]


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    Originally Published in Reader's Digest