Spinach and Mushroom Omelet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
butter-flavored vegetable cooking spray |
1 cup sliced fresh mushrooms |
1 tablespoon chopped green onions |
3 cups loosely packed fresh spinach, coarsely chopped |
2 tablespoons light process cream cheese product, softened |
1/2 cup frozen egg substitute, thawed |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 egg |
2 tablespoons (1/2 ounce) shredded reduced-fat sharp cheddar cheese |
2 teaspoons chopped fresh flat-leaf parsley |
Directions:
1. Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and green onions; saute until tender. Remove from skillet. Set aside, and keep warm.
2. Add spinach to skillet, and saute until spinach wilts. Remove from heat; stir in cream cheese. Remove from skillet. Set aside, and keep warm.
3. Wipe skillet with a paper towel. Combine egg substitute and next 3 ingredients in a small bowl, stirring well.
4. Coat skillet with cooking spray; place over medium heat until hot. Pour egg substitute mixture into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, spoon mushroom mixture, spinach mixture, and Cheddar cheese over half of omelet. Loosen omelet with a spatula, and carefully fold in half. Cook an additional 1 to 2 minutes or until cheese begins to melt. Slide omelet onto a serving plate, and cut in half. Sprinkle with parsley.
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