Mushroom Spinach Omelet Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/4 teaspoon salt
- 1 egg
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 3 egg whites
- 1 tablespoon grated parmesan cheese
- 1/2 cup sliced fresh mushrooms
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon olive oil
- 1 tablespoon finely chopped onion
- 1 tablespoon shredded cheddar cheese
- 2 tablespoons finely chopped green pepper
- 1 cup torn fresh spinach
- Carbohydrate 2.49975585225494 g
- Cholesterol 5.70624999692823 mg
- Fat 2.38468978016013 g
- Fiber 0.751183846152283 g
- Protein 8.1473933790938 g
- Saturated Fat 1.21399816647484 g
- Serving Size 1 1 serving (94g)
- Sodium 144.83207480706 mg
- Sugar 1.74857200610266 g
- Trans Fat 0.255782674784801 g
- Calories 61 calories
Directions In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside. In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately. Yield: 2 servings. Originally published as Mushroom Spinach Omelet in Cooking for 2 Summer 2005, p 19 Nutritional Facts 1 serving equals 110 calories, 6 g fat (2 g saturated fat), 112 mg cholesterol, 489 mg sodium, 4 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 vegetable. Print Add to Recipe Box Email a Friend
