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Light breakfast omelet.
Ingredients
- 1 (8 ounce) carton liquid egg substitute
- 1 tablespoon shredded Cheddar cheese
- 1 tablespoon shredded Parmesan cheese
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 1 teaspoon olive oil
- ½ cup chopped fresh mushrooms
- 1 tablespoon chopped onion
- ½ cup chopped fresh spinach, or more to taste
Directions
Step 1
Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat3g | 13% |
| Cholesterol8mg | 3% |
| Sodium584mg | 25% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein18g | |
| Vitamin C3mg | 16% |
| Calcium135mg | 10% |
| Iron3mg | 17% |
| Potassium554mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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