SPINACH MUSHROOM TOMATO OMELETTE RECIPES

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SPINACH MUSHROOM OMELET | ALLRECIPES



Spinach Mushroom Omelet | Allrecipes image

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     Breakfast and Brunch    Eggs    Omelet Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 15

1 egg
3 egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded reduced-fat Cheddar cheese
¼ teaspoon salt
? teaspoon red pepper flakes
? teaspoon garlic powder
? teaspoon ground nutmeg
? teaspoon ground black pepper
½ teaspoon olive oil
½ cup sliced fresh mushrooms
¼ cup diced green onion
2 tablespoons finely chopped red bell pepper
1 cup torn fresh spinach
½ cup diced fresh tomato

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, CarbohydrateContent 5.7 g, CholesterolContent 96.1 mg, FatContent 5.1 g, FiberContent 1.8 g, ProteinContent 12.5 g, SaturatedFatContent 1.6 g, SodiumContent 490.2 mg, SugarContent 3 g

SPINACH & TOMATO OMELET RECIPE | EATINGWELL



Spinach & Tomato Omelet Recipe | EatingWell image

This colorful, flavorful omelet packs two servings of vegetables. Now that's starting your day off right!

Provided by EatingWell Test Kitchen

Categories     Healthy Omelet Recipes

Total Time 20 minutes

Number Of Ingredients 9

1 teaspoon extra-virgin olive oil
5 cherry tomatoes, halved
1 scallion, sliced
1 cup baby spinach, washed, with water still clinging to leaves
1/2 cup liquid egg substitute, such as
¼ cup shredded reduced-fat Cheddar cheese
? teaspoon salt
? teaspoon freshly ground pepper
1 tablespoon water

Steps:

  • Spray a small nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30 seconds. Stir to combine.
  • Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.
  • Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.

Nutrition Facts : Calories 160.9 calories, CarbohydrateContent 8.6 g, CholesterolContent 5.9 mg, FatContent 6.8 g, FiberContent 2.8 g, ProteinContent 16.4 g, SaturatedFatContent 1.9 g, SodiumContent 695.4 mg, SugarContent 2.7 g

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