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. 1 Gather all ingredients.
2. 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. 3 Heat oil in a large skillet over medium heat. Sauté mushrooms, green onions, and bell pepper until tender, about 5 minutes.
4. 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. 5 Cook until egg mixture sets, 10 to 15 minutes. Cut into wedges and serve immediately.

Nutrition per serving