Mushroom Spinach Omelet Recipe

Ingredients

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Egg white

  Raw, fresh eggs

  3 large or 99g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

• Cheddar cheese

  1 tbsp, shredded or 7g

• Salt

  Table

  ¼ tsp or 2g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Olive oil

  Salad or cooking

  ½ tsp or 2g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Green bell pepper

  Sweet, green, raw

  2 tbsp or 19g

• Onions

  Raw

  1 tbsp chopped or 10g

• Spinach

  Raw

  1 cup or 30g

Directions

1. In a small bowl, beat the egg and egg whites together. Stir in the Parmesan cheese, Cheddar cheese, salt, crushed red pepper flakes, garlic powder, and white pepper until well combined. Set aside.
2. Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the mushrooms, green bell pepper, and onion; sauté for 4-5 minutes or until tender. Stir in the spinach and cook until wilted.
3. Pour the egg mixture over the vegetables in the skillet. As the eggs set, gently lift the edges, allowing the uncooked portion to flow underneath. Cook until the eggs are fully set.
4. Cut into wedges and serve immediately.

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