Mushroom Spinach Omelet Recipe

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Egg white

  Raw, fresh eggs

  6 large or 198g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Cheddar cheese

  2 tbsp, shredded or 14g

• Salt

  Table

  ½ tsp or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Green bell pepper

  Sweet, green, raw

  4 tbsp or 37g

• Onions

  Raw

  2 tbsp chopped or 20g

• Spinach

  Raw

  2 cup or 60g

Directions

1. In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder, and pepper; mix well. Set aside.
2. In an 8-in. nonstick skillet over medium heat sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath.
3. Once done cooking cut into wedges and serve immediately. Enjoy!

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