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Mushroom Spinach Omelet

4

30 min

Mushroom Spinach Omelet

Mushroom Spinach Omelet Photo 1

Category

Egg appetizer

Time

30 min

Serving

2 persons

Calories

165

Rating

4.00★ (12)

Cuisine

Author: Victoria Buriak
Light breakfast omelet.

Ingredients

  • carton liquid egg substitute: 1 piece (8 ounce)
  • cheddar cheese: 1 Tbsp (shredded)
  • Parmesan cheese: 1 Tbsp (shredded)
  • salt: 0.25 tsp
  • ground black pepper: 0.125 tsp
  • garlic powder: 0.125 tsp
  • red pepper flakes: 0.125 tsp
  • olive oil: 1 tsp
  • fresh mushrooms: 0.5 cup (chopped)
  • onion: 1 Tbsp (chopped)
  • fresh spinach: 0.5 cup (to taste, chopped)

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Stages of cooking

Mushroom Spinach Omelet Photo 21
Mushroom Spinach Omelet Photo 32
  1. Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
    Mushroom Spinach Omelet Photo 2
  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.
    Mushroom Spinach Omelet Photo 3

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