Name: Spinach Mushroom Omelet
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Egg whites - 3 large; Egg - 1 large; Grated Parmesan cheese - 1 tablespoon; Shredded reduced-fat Cheddar cheese - 1 tablespoon; Salt - ¼ teaspoon; Red pepper flakes - ⅛ teaspoon; Garlic powder - ⅛ teaspoon; Ground nutmeg - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon; Olive oil - ½ teaspoon; Sliced fresh mushrooms - ½ cup; Diced green onions - ¼ cup; Finely chopped red bell pepper - 2 tablespoons; Torn fresh spinach - 1 cup; Diced fresh tomato - ½ cup

Ingredients for - Spinach Mushroom Omelet

1. Egg whites 3 large

2. Egg 1 large

3. Grated Parmesan cheese 1 tablespoon

4. Shredded reduced-fat Cheddar cheese 1 tablespoon

5. Salt ¼ teaspoon

6. Red pepper flakes ⅛ teaspoon

7. Garlic powder ⅛ teaspoon

8. Ground nutmeg ⅛ teaspoon

9. Ground black pepper ⅛ teaspoon

10. Olive oil ½ teaspoon

11. Sliced fresh mushrooms ½ cup

12. Diced green onions ¼ cup

13. Finely chopped red bell pepper 2 tablespoons

14. Torn fresh spinach 1 cup

15. Diced fresh tomato ½ cup

How to cook deliciously - Spinach Mushroom Omelet

1 . Stage

Whisk egg whites and egg together in a small bowl. Mix in Parmesan, Cheddar, salt, red pepper flakes, garlic powder, nutmeg, and pepper.

2 . Stage

Heat oil in a large skillet over medium heat. Sauté mushrooms, green onions, and bell pepper until tender, about 5 minutes. Add spinach and cook until just wilted, 1 to 2 minutes. Stir in tomato, then pour in egg mixture. As egg mixture starts to set, lift the edges and let the uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes.

3 . Stage

Cut into wedges and serve immediately.