Ingredients30 m servings 164 cals
- Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 164 calories; 8.8 g fat; 2.8 g carbohydrates; 18.1 g protein; 8 mg cholesterol; 584 mg sodium. Full nutrition
ReviewsRead all reviews 7
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 ...
This is really quite good. It's more of an omelet/fritatta hybrid than a true omelet, though, because the ingredients are incorporated in to the egg mixture. I had an 8 oz container of sliced mu...
I love spinach, mushrooms and onions in an omelet so I couldn't wait to try this. I, too, substituted farm fresh eggs for the egg substitute and used coconut oil in place of olive oil. I like my...
This was nice to have on Sunday morning. I made it just as the recipe said and loved it.