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Mushroom Spinach Omelet

Mushroom Spinach Omelet

Rated as 4.55 out of 5 Stars
Recipe By:SaraBeth
"Light breakfast omelet."

Ingredients

  • 1 (8 ounce) carton liquid egg substitute
  • 1 tablespoon shredded Cheddar cheese
  • 1 tablespoon shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon olive oil
  • 1/2 cup chopped fresh mushrooms
  • 1 tablespoon chopped onion
  • 1/2 cup chopped fresh spinach, or more to taste

Directions

  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.