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Spinach And Mushroom Omelette

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Ingredients
  Butter flavored vegetable cooking spray 1
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped green onions 1 Tablespoon
  Spinach 3 Cup (48 tbs), coarsely chopped
  Light process cream cheese product 2 Tablespoon, softened
  Egg substitute 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg 1
  Shredded reduced fat sharp cheddar cheese 1⁄2 Ounce (2 Tablespoon)
  Chopped fresh flat leaf parsley 2 Teaspoon
Directions

Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms and green onions; saute until tender.
Remove from skillet.
Set aside, and keep warm.
Add spinach to skillet; saute until spinach wilts.
Remove from heat; stir in cream cheese.
Remove from skillet, and keep warm.
Wipe skillet with a paper towel.
Combine egg substitute and next 3 ingredients in a small bowl, stirring well.
Coat skillet with cooking spray; place over medium heat until hot.
Pour egg substitute mixture into skillet.
As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath.
When set, spoon mushroom mixture, spinach mixture, and Cheddar cheese over half of omelet.
Loosen omelet with a spatula, and carefully fold in half.
Cook an additional 1 to 2 minutes or until cheese begins to melt.
Slide omelet onto a serving plate; cut in half.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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