Spinach and Mushroom Omelet
In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture.
As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.
Per Serving: 111 Calories; 6g Fat (46.5% calories from fat); 2g Saturated Fat; 11g Protein; 3g Carbohydrate; 1g Dietary Fiber; 112mg Cholesterol; 465mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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