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.
Per serving: 232 Calories • 8g Carbs (2.2g Fiber) • 11.8g Fat • 23.6g Protein
Ingredients
Ingredients scaled to: 1 serving
1 extra large Egg (56 grams)
3 large Egg white (99 grams)
1 tbsp Parmesan cheese (5 grams)
1 tbsp, shredded Cheddar cheese (7 grams)
1/4 tsp Salt (1.5 grams)
1/8 tsp Crushed red pepper flakes (0.040 grams)
1/8 tsp Garlic powder (0.39 grams)
1/8 tsp, ground Pepper (0.30 grams)
1/2 tsp Olive oil (2.3 grams)
1/2 cup sliced Mushrooms (43 grams)
2 tbsp Green bell pepper (18.6 grams)
1 tbsp chopped Onions (10 grams)
1 cup Spinach (30 grams)
Directions
Directions are based on the original recipe of 1 serving
- 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 over medium heat sauté 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.
- Once done cooking cut into wedges and serve immediately. Enjoy!
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