Mushroom Spinach Omelet

Egg and egg white omelet filled with sliced mushrooms, chopped bell pepper, onion, spinach and a mixture of Parmesan cheese, cheddar cheese, coarse salt, crushed red pepper flakes, garlic powder and fresh ground black pepper.

Ingredients -

1 Egg
3 Egg Whites
1 tablespoon grated Fresh Parmesan Cheese
1 tablespoon shredded Cheddar Cheese
1/4 teaspoon Coarse Salt
1/8 teaspoon Crushed Red Pepper Flakes
1/8 teaspoon Garlic Powder
1/8 teaspoon Fresh Ground Black 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

Preparation:

1. In a small bowl, beat the egg and egg whites.

2. Add grated fresh Parmesan cheese, shredded cheddar cheese, coarse salt, crushed red pepper flakes, garlic powder and fresh ground black pepper to medium bowl. Stir to combine. Set aside.

3. In an 8-in. nonstick skillet, sauté the sliced mushrooms, finely chopped green bell pepper and finely chopped onion in oil until tender, about 5 minutes.

4. Stir in spinach and continue cooking until spinach is wilted. Pour in egg mixture.

5. As eggs set, lift edges, letting uncooked portion flow underneath.

6. Fold omelet over.

7. Cut into wedges. Serve immediately.

Omelet Making Tip

Mushrooms

There are hundreds of varieties of mushrooms, but only a handful find their way into mainstream supermarkets and farmers markets. Some larger cities have specialty produce stores that sell a few more varieties. The common button mushroom and Cremini are perhaps the most popular smaller mushrooms used in everyday cooking. Mushrooms can be pricey, so watch for sales to experiment with new varieties.

Omelet Making Tip

Spinach

Several varieties of spinach are available in supermarkets. Baby spinach is simply the small leaves of common leaf spinach. The bottom stem can removed from spinach leaves either by cutting or running the leaves through the fingers to remove. If cooking spinach, removal of the stem may be unnecessary.

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