SPINACH MUSHROOM OMELET | ALLRECIPES
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
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
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
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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- Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).
SPINACH & TOMATO OMELET RECIPE | EATINGWELL
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Reviews 4.3
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- Lay the provolone over half the omelette, cook for a minute then fold the other half over. Cook for another 1-2 minutes, then transfer to a serving plate and spoon over mushroom mix. Serve immediately.
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