Spinach Mushroom Omelet
This spinach and mushroom omelet makes a hearty but healthy breakfast or brunch. Serve with a slice of whole grain toast and cut-up fruit.
egg whites
3
large
egg
1
large
grated Parmesan cheese
1
tablespoon
shredded reduced-fat Cheddar cheese
1
tablespoon
salt
¼
teaspoon
red pepper flakes
⅛
teaspoon
garlic powder
⅛
teaspoon
ground nutmeg
⅛
teaspoon
ground black pepper
⅛
teaspoon
olive oil
½
teaspoon
sliced fresh mushrooms
½
cup
diced green onions
¼
cup
finely chopped red bell pepper
2
tablespoons
torn fresh spinach
1
cup
diced fresh tomato
½
cup
 Whisk egg whites and egg together in a small bowl. Mix in Parmesan, Cheddar, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
  Heat oil in a large skillet over medium heat. Sauté mushrooms, green onions, and bell pepper until tender, about 5 minutes. Add spinach and cook until just wilted, 1 to 2 minutes. Stir in tomato, then pour in egg mixture. As egg mixture starts to set, lift the edges and let the uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes.
  Cut into wedges and serve immediately.
