Spinach Mushroom Omelet recipe
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Ingredients
- 1 egg 3 egg whites 1 tablespoon grated Parmesan cheese 1 tablespoon shredded reduced-fat Cheddar cheese ¼ teaspoon salt ⅛ teaspoon red pepper flakes ⅛ teaspoon garlic powder ⅛ teaspoon ground nutmeg ⅛ teaspoon ground black pepper ½ teaspoon olive oil ½ cup sliced fresh mushrooms ¼ cup diced green onion 2 tablespoons finely chopped red bell pepper 1 cup torn fresh spinach ½ cup diced fresh tomato
Nutrition Info
- 114.4 caloriescarbohydrate: 5.7 gcholesterol: 96.1 mgfat: 5.1 gfiber: 1.8 gprotein: 12.5 gsaturatedFat: 1.6 gservingSize: -sodium: 490.2 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Spinach Mushroom Omelet
Directions
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Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
Heat oil in a large skillet over medium heat, cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture, as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes, cut into wedges and serve immediately.