Spinach and Mushroom Omelet

Spinach and Mushroom Omelet
Use reduced Swiss cheese instead of the cheddar to change the flavors.

Servings: 2

• 1 egg
• 3 egg whites
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon shredded Cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/2 cup sliced fresh mushrooms
• 2 tablespoons finely chopped green pepper
• 1 tablespoon finely chopped onion
• 1/2 teaspoon olive oil
• 1 cup torn fresh spinach

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.