Spinach And Mushroom Omelette
|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)|
|Shredded reduced fat sharp cheddar cheese||1⁄2 Ounce (2 Tablespoon)|
|Chopped fresh flat leaf parsley||2 Teaspoon|
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.