Mushroom Spinach Omelet
2 servings
Ingredients
1 (8 ounce) carton liquid egg substitute
1 tablespoon shredded Cheddar cheese
1 tablespoon shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1 teaspoon olive oil
1/2 cup chopped fresh mushrooms
1 tablespoon chopped onion
1/2 cup chopped fresh spinach, or more to taste
Instructions
Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.
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