Mushroom Spinach Omelet

Mushroom Spinach Omelet

Breakfast and Brunch Eggs Omelets

Light breakfast omelet.

Servings per recipe: 2
Calories per serving: 164
Preparation time: 15m
Total cooking time: 30m


  • 1 (8 ounce) carton liquid egg substitute
  • 1 tablespoon shredded Cheddar cheese
  • 1 tablespoon shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon olive oil
  • 1/2 cup chopped fresh mushrooms
  • 1 tablespoon chopped onion
  • 1/2 cup chopped fresh spinach, or more to taste


  • 1   Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
  • 2   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.

Nutrion facts:

Total Fat 8.8g 14%
    Saturated Fat 2.0g  
Cholesterol 8mg 3%
Sodium 584mg 23%
Potassium 554mg 16%
Total Carbohydrates 2.8g  
Dietary Fiber 0.6g 2%
Protein 18.1g 36%
Sugars 2g  
Vitamin A 1286IU  
Vitamin C 3mg  
Calcium 135mg  
Iron 3mg  
Thiamin 0mg  
Niacin 5mg  
Vitamin B6 0mg  
Magnesium 23mg  
Folate 39mcg