Spinach-Mushroom Omelet Recipe

Name: Spinach-Mushroom Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter-flavored cooking spray; 1 cup sliced mushrooms; 1 tablespoon chopped green onions; 3 cups loosely packed fresh spinach, coarsely chopped; 2 tablespoons tub-style light cream cheese, softened; 1/2 cup egg substitute; 1 large egg; 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese

Servings: persons

Butter-flavored cooking spray
1 cup sliced mushrooms
1 tablespoon chopped green onions
3 cups loosely packed fresh spinach, coarsely chopped
2 tablespoons tub-style light cream cheese, softened
1/2 cup egg substitute
1 large egg
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese

1
Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and onions; saute until tender. Remove from pan; set aside.
2
Add spinach to pan; saute until spinach wilts. Remove from heat; stir in cream cheese. Remove from pan, and keep warm. Wipe pan with a paper towel. Combine egg substitute and next 3 ingredients, stirring well.
3
Coat pan with cooking spray; place over medium heat until hot. Pour egg mixture into pan. As mixture begins to cook, lift edges 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 with spatula, and fold in half. Cook 1 to 2 minutes or until cheese begins to melt. Slide onto a plate; cut in half. Serve immediately.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Butter-flavored cooking spray, 1 cup sliced mushrooms, 1 tablespoon chopped green onions, 3 cups loosely packed fresh spinach, coarsely chopped, and more.

Yes, Spinach-Mushroom Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Mushroom Omelet

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