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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit. Ingredients:
1 egg |
3 egg whites |
1 tablespoon grated parmesan cheese |
1 tablespoon shredded reduced-fat cheddar cheese |
1/4 teaspoon salt |
1/8 teaspoon red pepper flakes |
1/8 teaspoon garlic powder |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground black pepper |
1/2 teaspoon olive oil |
1/2 cup sliced fresh mushrooms |
1/4 cup diced green onion |
2 tablespoons finely chopped red bell pepper |
1 cup torn fresh spinach |
1/2 cup diced fresh tomato |
Directions:
1. Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
2. Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.
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