Mushroom Spinach Omelet

Mushrooms and spinach are pan-fried with egg substitute and two cheeses for a light and tasty omelet.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 165 Calories

Ingredients

• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 tablespoon chopped onion
• ⅛ teaspoon garlic powder
• 1 tablespoon shredded Cheddar cheese
• 1 teaspoon olive oil
• ⅛ teaspoon red pepper flakes
• ½ cup chopped fresh mushrooms
• 1 tablespoon shredded Parmesan cheese
• 1 (8 ounce) carton liquid egg substitute
• ½ cup chopped fresh spinach, or more to taste

Recipe Instructions

Step 1

Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.

Step 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.