Mushroom Spinach Omelet

Mushroom Spinach Omelet

5
SaraBeth 0

"Light breakfast omelet."

Ingredients

30 m {{adjustedServings}} servings 164 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
  2. Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.
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Reviews

5
  1. 7 Ratings

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The more natural/organic the ingredients are, the better I like them, and therefore I used fresh eggs to make the omelet. This was a nourishing omelet that had wonderful flavor, perfect to star...

While this is not a particularly creative recipe, it's tasty and nutritious nonetheless. You leave the breakfast table knowing you did something good for yourself. Submitter directs to use egg s...

If you take out the cheeses and add nutritional yeast (tastes like cheese, not the same as bakers yeast), wrap it into a tortilla wrap and its a great breakfast. I only use 1/4 of a cup of the ...