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Mushroom Spinach Omelet

4.6
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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
2 servings
Breakfast
Mushroom Spinach Omelet
Ingredients
  • 3 large egg whites
  • 1 large egg
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon shredded reduced-fat Cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon olive oil
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup diced green onions
  • 2 tablespoons finely chopped red bell pepper
  • 1 cup torn fresh spinach
  • 1/2 cup diced fresh tomato
Instructions
1
Combine egg whites and eggs in a small bowl, whisking them together until well incorporated. Add Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper to the mixture, stirring until all ingredients are fully incorporated.
2
Heat oil in a large skillet over medium heat. Sauté sliced mushrooms, chopped green onions, and diced bell peppers until they are tender and have reached your desired level of doneness, approximately 5 minutes. Add a handful of spinach leaves and cook until they have wilted slightly, about 1 to 2 minutes. Stir in canned tomato and then pour the egg mixture into the skillet. As the egg mixture begins to thicken, use a spatula to gently lift the edges of the mixture and allow any uncooked egg to flow underneath. Continue cooking until the egg mixture has fully set, taking around 10 to 15 minutes.
3
Cut the finished dish into wedges and serve immediately.