Mushroom Spinach Omelet

Ingredients

  • 1 (8 ounce) carton liquid egg substitute
  • 1 tablespoon shredded Cheddar cheese
  • 1 tablespoon shredded Parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon red pepper flakes
  • 1 teaspoon olive oil
  • ½ cup chopped fresh mushrooms
  • 1 tablespoon chopped onion
  • ½ cup chopped fresh spinach, or more to taste
  • Directions

  • Step 1

    Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.

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  • Step 2

    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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