Mushroom Spinach Omelet Recipe

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Egg white

  Raw, fresh eggs

  6 large or 198g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Cheddar cheese

  2 tbsp, shredded or 14g

• Salt

  Table

  ½ tsp or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Pepper

  Spices, black

  ¼ tbsp or 2g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Green bell pepper

  Sweet, green, raw

  4 tbsp or 37g

• Onions

  Raw

  2 tbsp chopped or 20g

• Spinach

  Raw

  2 cup or 60g

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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