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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I lightened up this savory dish by using olive oil, one regular egg and three egg whites, explains Arlene Hammonds of Gray, Tennessee. For a change of pace, I like to mix diced celery and parsley with different cheeses. Ingredients:
1 egg |
3 egg whites |
1 tablespoon grated parmesan cheese |
1 tablespoon shredded cheddar cheese |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
1/2 cup sliced fresh mushrooms |
2 tablespoons finely chopped green pepper |
1 tablespoon finely chopped onion |
1/2 teaspoon olive oil |
1 cup torn fresh spinach |
Directions:
1. In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
2. 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.
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