Mushroom and Spinach Omelet

Mushroom and Spinach Omelet

Mushroom and Spinach Omelet
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Serves: 4 servings
Prep Time: 10 m
Cook Time: 10 m

Ingredients

  • 4 large – egg
  • 4 large – egg white
  • 1/8 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground
  • 2 cup, pieces or slices – mushrooms, white
  • 2 cup – spinach
  • 3/4 cup – cheddar cheese, shredded
  • 1/4 cup – Parmesan cheese, grated
Serve With:
  • 2 cup – grapes

Directions

  1. In a bowl, mix together eggs, salt, and pepper until well blended.
  2. Chop mushrooms then stir into eggs.
  3. Heat a large nonstick skillet over medium-high heat; reduce heat to medium and spread spinach over the bottom.
  4. Pour egg mixture over spinach and cook about 1 minute, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of the skillet.
  5. When mixture begins to set around the edges, reduce the heat to medium-low, cover, and cook 3-6 minutes more until completely set.
  6. Sprinkle cheddar cheese over half of the eggs, then fold the other half over top.
  7. Cut the omelet into quarters and slide each piece onto a serving plate.
  8. Top with Parmesan cheese and serve with grapes on the side.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 264 13%
  • Fat: 13 g 20%
  • Carb: 16 g 5%
  • Fiber: 1 g 4%
  • Protein: 19 g 38%
  • Sugar: 13 g
written by
Amy Roskelley

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