Name: Mushroom Spinach Omelet
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Liquid egg substitute - 1 (8 ounce) carton; Shredded Cheddar cheese - 1 tablespoon; Shredded Parmesan cheese - 1 tablespoon; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Garlic powder - ⅛ teaspoon; Red pepper flakes - ⅛ teaspoon; Olive oil - 1 teaspoon; Chopped fresh mushrooms - ½ cup; Chopped onion - 1 tablespoon; Chopped fresh spinach, or more to taste - ½ cup

Ingredients for - Mushroom Spinach Omelet

1. Liquid egg substitute 1 (8 ounce) carton

2. Shredded Cheddar cheese 1 tablespoon

3. Shredded Parmesan cheese 1 tablespoon

4. Salt ¼ teaspoon

5. Ground black pepper ⅛ teaspoon

6. Garlic powder ⅛ teaspoon

7. Red pepper flakes ⅛ teaspoon

8. Olive oil 1 teaspoon

9. Chopped fresh mushrooms ½ cup

10. Chopped onion 1 tablespoon

11. Chopped fresh spinach, or more to taste ½ cup

How to cook deliciously - Mushroom Spinach Omelet

1 . Stage

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

2 . Stage

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.