SPINACH MUSHROOM OMELET
Steps:
- Combine eggs and water in bowl; beat with fork or whisk until well mixed. Season with salt and pepper, if desired. Set aside.
- Melt 1 tablespoon butter in 8-inch nonstick skillet over medium-high heat until sizzling. Add mushrooms and garlic. Continuing cooking, stirring constantly, 2-3 minutes or until mushrooms are softened and golden brown. Add spinach and roasted pepper. Continue cooking 1-2 minutes or until spinach is wilted. Remove from pan; set aside. Keep warm.
- Add remaining 1 tablespoon butter to same pan; pour egg mixture into hot skillet. Cook 30 seconds or until bottom is set. Lift edge of eggs with heat proof spatula to allow uncooked portions to flow underneath. Continue cooking, lifting eggs as needed, 1-2 minutes or until almost set.
- Sprinkle mushroom mixture over half of omelet; top with provolone cheese. Remove from heat. Carefully fold 1 side of omelet over filling. Slide omelet onto serving plate. Sprinkle with feta cheese.
Nutrition Facts : Calories 530 calories, Fat 43 grams, SaturatedFat grams, Transfat grams, Cholesterol 465 milligrams, Sodium 770 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Sugar grams, Protein 26 grams
MUSHROOM SPINACH OMELET
"I lightened up this savory dish by using olive oil, one regular egg and three egg whites, explains Arlene Hammonds of Gray, Tennessee. "For a change of pace, I like to mix diced celery and parsley with different cheeses."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside., In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.
Nutrition Facts : Calories 110 calories, Fat 6g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 489mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
SPINACH MUSHROOM OMELET
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.
Provided by Dragonfly
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 5.7 g, Cholesterol 96.1 mg, Fat 5.1 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 1.6 g, Sodium 490.2 mg, Sugar 3 g
MUSHROOM SPINACH OMELET
Light breakfast omelet.
Provided by SaraBeth
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 0.6 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 584.4 mg, Sugar 1.5 g
SPINACH AND MUSHROOM OMELET
Provided by Bill Bradley, R.D.
Time 15m
Number Of Ingredients 7
Steps:
- In a non-stick pan, heat 1 tsp of olive oil on medium heat. Add mushroom and onions.
- Saute mushrooms and onions for 3 minutes then add spinach.
- Season with salt, pepper, and oregano.
- Once cooked to desired tenderness, remove the vegetables from the pan.
- Keep pan on medium heat. Add tsp of remaining olive oil and pour in whipped eggs. Sprinkle with a little more oregano, salt, and pepper.
- Top one side of omelet with cooked veggies. Fold omelet over with a spatula. Cook until eggs are done.
Nutrition Facts : Calories 442 kcal, Carbohydrate 24 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 655 mg, Sodium 359 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 17 g, ServingSize 1 serving
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