Hard Greek Breakfast Brunch

Spinach Mushroom Omelet

Name: Spinach Mushroom Omelet
Prep time: 28 min
Cook time: 45 min
Total time: 73 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 3 large egg whites; 1 large egg; 1 tablespoon grated Parmesan cheese; 1 tablespoon shredded reduced-fat Cheddar cheese; 0.25 teaspoons salt; 0.13 teaspoons red pepper flakes; 0.13 teaspoons garlic powder; 0.13 teaspoons ground nutmeg; 0.13 teaspoons ground black pepper; 0.5 teaspoons olive oil; 0.5 cups sliced fresh mushrooms; 0.25 cups diced green onions; 2 tablespoons finely chopped red bell pepper; 1 cup torn fresh spinach; 0.5 cups diced fresh tomato

Total Time

1h 13m

28m prep · 45m cook

Servings

4 people

Rating

—

Difficulty

Hard

34 views

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This spinach and mushroom omelet makes a hearty but healthy breakfast or brunch. Serve with a slice of whole grain toast and cut-up fruit.

Ingredients

3 large egg whites
1 large egg
1 tablespoon grated Parmesan cheese
1 tablespoon shredded reduced-fat Cheddar cheese
0.25 teaspoons salt
0.13 teaspoons red pepper flakes
0.13 teaspoons garlic powder
0.13 teaspoons ground nutmeg
0.13 teaspoons ground black pepper
0.5 teaspoons olive oil
0.5 cups sliced fresh mushrooms
0.25 cups diced green onions
2 tablespoons finely chopped red bell pepper
1 cup torn fresh spinach
0.5 cups diced fresh tomato

Instructions

1

Gather all ingredients.
2

Whisk egg whites and egg together in a small bowl. Mix in Parmesan, Cheddar, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
3

Heat oil in a large skillet over medium heat. Sauté mushrooms, green onions, and bell pepper until tender, about 5 minutes.
4

Add spinach and cook until just wilted, 1 to 2 minutes. Stir in tomato, then pour in egg mixture. As egg mixture starts to set, lift the edges and let the uncooked portion flow underneath.
5

Cook until egg mixture sets, 10 to 15 minutes. Cut into wedges and serve immediately.