Spinach Mushroom Omelet
- Total time
- 35 min
- servings
- 2 servings
- Dish type
- Other
:max_bytes(150000):strip_icc()/222618-spinach-mushroom-omelet-ddmfs-3x4-9384-9045fa519f9f413994c331169ed9268f.jpg)
Contains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify
Prep
15 min
Cook
20 min
Total time
35 min
Ingredients
Ingredients
servings
- 3 large egg whites
- 1 large egg
- 1 c. à soupe grated Parmesan cheese
- 1 c. à soupe shredded reduced-fat Cheddar cheese
- 0,25 c. à café salt
- 0,13 c. à café red pepper flakes
- 0,13 c. à café garlic powder
- 0,13 c. à café ground nutmeg
- 0,13 c. à café ground black pepper
- 0,5 c. à café olive oil
- 0,5 tasse sliced fresh mushrooms
- 0,25 tasse diced green onions
- 2 c. à soupe finely chopped red bell pepper
- 1 tasse torn fresh spinach
- 0,5 tasse diced fresh tomato
Method
- 1
Gather all ingredients.
- 2
Whisk egg whites and egg together in a small bowl. Mix in Parmesan, Cheddar, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
- 3
Heat oil in a large skillet over medium heat. Sauté mushrooms, green onions, and bell pepper until tender, about 5 minutes.
- 4
Add spinach and cook until just wilted, 1 to 2 minutes. Stir in tomato, then pour in egg mixture. As egg mixture starts to set, lift the edges and let the uncooked portion flow underneath.
- 5
Cook until egg mixture sets, 10 to 15 minutes. Cut into wedges and serve immediately.
Nutrition
- calories
- 114 kcal
- fatContent
- 5 g
- fiberContent
- 2 g
- sugarContent
- 3 g
- sodiumContent
- 490 mg
- proteinContent
- 13 g
- cholesterolContent
- 96 mg
- carbohydrateContent
- 6 g
- saturatedFatContent
- 2 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : allrecipes
Reviews
Reviews
★★★★★
—Loading…
Comments
- No comments yet. Be the first to share your thoughts!