Spinach And Mushroom Omelette
Spinach Eggs Breakfast Low Fat Mushrooms Omelettes
Last updated 6/12/2012 12:57:09 AM. Recipe ID 19592. Report a problem with this recipe.
Title: Spinach and mushroom omelette
Categories: Eggs, Breakfast, Low-fat, Mushrooms
Yield: 1 Servings
3/4 c Fat free egg subsitute
1/8 ts Pepper
3 tb Nonfat cheddar cheese
1/4 c Packed chopped fresh spinach
2 tb Sliced fresh mushrooms
1 Slice turkey bacon
Coat an 8 inch nonstick skillet with nonstick cooking spray, and
preheat over medium low heat. Place the egg substiute in the
skillet, and sprinkle with the pepper. Let the eggs cook without
stirring for about 2 minutes or until set around the edges. Use a
spatula to lift the edges of the omelette, and allow the uncooked egg
to flow below the cooked portion.
Cook for another minute or two, until eggs are almost set. Arrange
first the cheese, then the spinach, the mushrooms, and if desired
cooked and crumbled turkey bacon over half of the omelette. Fold the
other half over the filling, and cook for another minute or two, or
until the cheese is melted and eggs are completely set. Slide the
omelette onto a plate, sprinkle with paprika and serve immediately.
Per serving: 125 calories, 4 mg cholesterol, 0.1 g fat, 0.5 g fiber,
25 g protein, 431 mg sodium
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