- 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
- Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
- 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.
04/07/2017
recipepes.com
Spinach Mushroom Omelet, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
