Mushroom Spinach Omelet recipe

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Ingredients

1 (8 ounce) carton liquid egg substitute
1 tablespoon shredded Cheddar cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon red pepper flakes
1 teaspoon olive oil
½ cup chopped fresh mushrooms
1 tablespoon chopped onion
½ cup chopped fresh spinach, or more to taste

Nutrition Info

164.5 calories
carbohydrate: 2.8 g
cholesterol: 7.8 mg
fat: 8.8 g
fiber: 0.6 g
protein: 18.1 g
saturatedFat: 2.5 g
servingSize: -
sodium: 584.4 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.

  2. 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.

Recipe Yield

2 servings

Recipe Note

Light breakfast omelet.

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