SPINACH AND MUSHROOM OMELETTE RECIPES

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MUSHROOM SPINACH OMELET RECIPE: HOW TO MAKE IT



Mushroom Spinach Omelet Recipe: How to Make It image

"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

Categories     Breakfast    Brunch

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2 servings.

Number Of Ingredients 13

1 egg
3 egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded cheddar cheese
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
2 tablespoons finely chopped green pepper
1 tablespoon finely chopped onion
1/2 teaspoon olive oil
1 cup torn fresh spinach

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, FatContent 6g fat (2g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 489mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 11g protein. Diabetic Exchanges 1-1/2 lean meat

COPYCAT IHOP'S SPINACH AND MUSHROOM OMELET RECIPE ...



Copycat IHOP's Spinach And Mushroom Omelet Recipe ... image

Provided by Rommel

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1

Number Of Ingredients 10

2 tbsp unsalted butter
½ cup chopped spinach
½ cup sliced mushrooms
¼ cup finely chopped green onions
2 eggs
1 tbsp milk
to taste salt and ground black pepper
¼ cup or gruyere cheese, shredded emmental cheese
1¾ oz halved tomatoes
8 oz hash browns

Steps:

  • In a medium-sized skillet, melt the butter. Sauté the spinach, mushrooms, and green onions until fragrant.
  • Drain and set aside. In a bowl, whisk together the eggs, milk, salt, and pepper.
  • Pour into the skillet and cook until they start to become firm.
  • Add the cheese and sautéed vegetable mix.
  • Fold the omelet over and continue cooking for 3 to 5 minutes until firm.
  • Serve with a side of tomato halves and hash browns.

Nutrition Facts : Calories 655.00kcal, CarbohydrateContent 49.00g, CholesterolContent 414.00mg, FatContent 41.00g, FiberContent 5.00g, ProteinContent 27.00g, SaturatedFatContent 23.00g, ServingSize 1.00 , SodiumContent 257.00mg, SugarContent 4.00g, TransFatContent 1.00g, UnsaturatedFatContent 11.00g

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