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Breakfast - Spinach + Mushroom Omelet

Source of Recipe

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List of Ingredients

Breakfast - Spinach + Mushroom Omelet

1 cup washed ready-to-eat spinach
1-1/2 cups sliced portobello mushrooms (1/4 pound)
1/8 teaspoon nutmeg
2 slices rye bread
Olive oil cooking spray
2 cups egg substitute
Salt and freshly ground black pepper to taste

Place spinach and mushrooms in a microwave-safe bowl.
Sprinkle with nutmeg and microwave on high for 3 minutes.
Toast bread and spray one side of each slice with olive
oil cooking spray. Set aside.
Pour egg substitute into a bowl and salt and pepper.
Heat a 9-or 10-inch nonstick skillet over medium-high
heat and spray with cooking spray. Pour in egg mixture and
let eggs set for 30 seconds. Tip the pan and lightly move
the eggs so that they all set. Cook 1-1/2 minutes or until
eggs are set. Cook a few seconds longer for firmer eggs.
Place spinach mixture on half the omelet and fold the omelet
in half. Slide out of the pan by tipping the pan and holding
a plate vertically against the side of the pan. Invert the
omelet onto the plate. Cut in half and serve with toast.
Yield: 2 servings

Nutritional Information Per Serving (1/2 of recipe):
Calories: 205, Fat: 1 g, Cholesterol: 0 mg, Sodium: 646 mg,
Carbohydrate: 20 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 28 g
Diabetic Exchanges: 1 Starch, 3 Very Lean Meat, 1 Vegetable



Recipe