 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Light breakfast omelet. 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.
|
|