Description
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.
Ingredients
- 1 egg
- 3 egg whites
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon shredded reduced-fat Cheddar cheese
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
- ½ teaspoon olive oil
- ½ cup sliced fresh mushrooms
- ¼ cup diced green onion
- 2 tablespoons finely chopped red bell pepper
- 1 cup torn fresh spinach
- ½ cup diced fresh tomato
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2