Wednesday, October 5, 2011

Spinach Mushroom Omelet

1 egg
3 egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded Cheddar cheese
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
2 tablespoons chopped green pepper
1 tablespoon chopped onion
1/2 teaspoon olive oil
1 cup torn fresh spinach

  • In small bowl, beat egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
  •  In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted.
  • Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.

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