Rating: 4.5 stars
58 Ratings
  • 5 star values: 36
  • 4 star values: 21
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.

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  • Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.

Nutrition Facts

114 calories; protein 12.5g; carbohydrates 5.7g; fat 5.1g; cholesterol 96.1mg; sodium 490.2mg. Full Nutrition
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