Ingredients30 m servings 114 cals
- Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
- 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.
Per Serving: 114 calories; 5.1 g fat; 5.7 g carbohydrates; 12.5 g protein; 96 mg cholesterol; 490 mg sodium. Full nutrition
ReviewsRead all reviews 36
This was delicious and super healthy too! We really loved the flavor combinations. I followed the directions exactly for the first omelet and then I made another omelet and the second time I f...
I added too many vegetables and it fell apart but I still ate it and it tasted great.
I added sliced new potatoes and kohlrabi greens instead of spinach, turned out really delicious! Even my pickiest kid enjoyed it. A trick I learned long ago was to use a large cast iron skillet....
The recipe was delicious, I'm actually surprised I had everything for it in my fridge and pantry. I only gave 4 stars because there are way too many vegetables to make this an omelet. It complet...
Great flavor! Like other reviewers, I probably went too heavy on the veggies too..so I didn't end up with a beautiful omelet, but it was very tasty and there is nothing wrong with getting more ...
Changed up the method a bit. Cooked the mushroom/pepper/green onion mixture first. Removed from pan & added egg. Then added veggies along with spinach to the egg. Light & easy breakfast.
Terrific recipe.. I used regular onion as I had some all chopped up from another recipe and used mozzarella cheese.. having again for dinner tonight