Spinach Mushroom Omelet

Ingredients

For 2 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
• •0.125 c. à café red pepper flakes
• •0.125 c. à café garlic powder
• •0.125 c. à café ground nutmeg
• •0.125 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. 1.Gather all ingredients.
2. 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. 3.Heat oil in a large skillet over medium heat. Sauté mushrooms, green onions, and bell pepper until tender, about 5 minutes.
4. 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. 5.Cook until egg mixture sets, 10 to 15 minutes. Cut into wedges and serve immediately.