Mushroom Spinach Omelet


Light breakfast omelet.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
2 servings


  • 1 (8 ounce) carton liquid egg substitute

  • 1 tablespoon shredded Cheddar cheese

  • 1 tablespoon shredded Parmesan cheese

  • ¼ teaspoon salt

  • teaspoon ground black pepper

  • teaspoon garlic powder

  • teaspoon red pepper flakes

  • 1 teaspoon olive oil

  • ½ cup chopped fresh mushrooms

  • 1 tablespoon chopped onion

  • ½ cup chopped fresh spinach, or more to taste


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

  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.

Nutrition Facts (per serving)

165 Calories
9g Fat
3g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 165
% Daily Value *
Total Fat 9g 11%
Saturated Fat 3g 13%
Cholesterol 8mg 3%
Sodium 584mg 25%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 18g
Vitamin C 3mg 16%
Calcium 135mg 10%
Iron 3mg 17%
Potassium 554mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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