Spinach Mushroom Omelet
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By Suzie Pattison
Spinach Mushroom Omelet
2 steps
Prep:15minCook:15min
Updated at: Thu, 17 Aug 2023 13:42:36 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
2
Low
Nutrition per serving
Calories116.1 kcal (6%)
Total Fat5.3 g (8%)
Carbs5.8 g (2%)
Sugars2.9 g (3%)
Protein11.9 g (24%)
Sodium300.5 mg (15%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1egg
3egg whites
1 tablespoongrated parmesan cheese
1 tablespoonshredded reduced-fat cheddar cheese
salt
⅛ teaspoonred pepper flakes
⅛ teaspoongarlic powder
⅛ teaspoonground nutmeg
⅛ teaspoonground black pepper
½ teaspoonolive oil
½ cupfresh mushrooms
sliced
¼ cupgreen onion
diced
2 tablespoonsred bell pepper
finely chopped
1 cupfresh spinach
torn
½ cupfresh tomato
diced
Instructions
Step 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.
Step 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.
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