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 caloriescarbohydrate: 2.8 gcholesterol: 7.8 mgfat: 8.8 gfiber: 0.6 gprotein: 18.1 gsaturatedFat: 2.5 gservingSize: -sodium: 584.4 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Spinach Omelet
Directions
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Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
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.