Spinach and Mushroom Omelet

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Spinach and Mushroom Omelet

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Breakfast

 

1/2 cup sliced fresh mushrooms

pinch of ground black pepper

pinch dried thyme

1/2 cup (packed) chopped fresh spinach

1/2 cup fat-free egg substitute

3 tablespoons nonfat or reduced-fat Swiss, mozzarella or provolone cheese

1 slice extra-lean turkey bacon, cooked, drained, and crumbled (optional)

ground paprika

 

Coat a nonstick 8-inch skillet with cooking spray, and preheat over medium

heat. Add the mushrooms, pepper and thyme. Cover and cook, stirring several

times, for about 2 minutes, or until mushrooms are tender and nicely

browned. Add the spinach, and cook uncovered about 30 seconds, stirring

frequently, or until spinach is wilted. Remove the mixture to a small dish,

and cover to keep warm.

 

Re-spray the skillet, and place over medium-low heat. Add the egg

substitute, and cook without stirring for about 2 minutes, or until set

around the edges.

 

Use a spatula to lift the edges of the omelet, and to allow the uncooked egg

to flow below the cooked portion. Cook for another minute or 2, or until the

eggs are almost set.

 

Arrange first the spinach mixture and then the cheese over half of the

omelet. Top with the bacon , if desired. Fold the other half over the

filling, and cook for another minute or two, or until the cheese is melted

and the eggs are completely set.

 

Slide the omelet onto a plate, sprinkle with the paprika and serve hot.

 

104 cal, 5g carb, 2mg chol, 0.2g fat. 0.7g fiber, 20g pro, 395mg sod,

271mg calc, GI rating: very low

 

Source: The Good Carb Cookbook

Serving Ideas : fresh fruit