Description
Light breakfast omelet.
Ingredients
- 1 (8 ounce) carton liquid egg substitute
- 1 tablespoon shredded Cheddar cheese
- 1 tablespoon shredded Parmesan cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
- 1 teaspoon olive oil
- ½ cup chopped fresh mushrooms
- 1 tablespoon chopped onion
- ½ cup chopped fresh spinach, or more to taste
Instructions
- Whisk egg substitute
- Cheddar cheese
- Parmesan cheese
- salt
- black pepper
- garlic powder
- and red pepper flakes together in a bowl.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2