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
Ingredients:
- 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
Directions:
- 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 |