Spinach Mushroom Omelet

Spinach Mushroom Omelet


“A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit.”


30 m 

2 servings 

114 cals

 1 egg
 3 egg whites
 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 onion
 2 tablespoons finely chopped red bell pepper
 1 cup torn fresh spinach
 1/2 cup diced fresh tomato


  • Prep: 15 m

  • Cook: 15 m

  • Ready In: 30 m

  1. Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
  2. Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s