Spinach And Mushroom Omelette Recipe
Ingredients
| Butter-flavored vegetable cooking spray | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1 tablespoon chopped green onions | ||
| 3 cups loosely packed fresh spinach, coarsely chopped | ||
| 2 tablespoons light process cream cheese product, softened | ||
| Egg substitute | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Egg | 1 | |
| Sharp cheddar cheese | 2 Tablespoon | |
| Chopped | 2 Teaspoon | |
Directions
Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms and green onions; saute until tender.
Remove from skillet.
Set aside, and keep warm.
Add spinach to skillet; saute until spinach wilts.
Remove from heat; stir in cream cheese.
Remove from skillet, and keep warm.
Wipe skillet with a paper towel.
Combine egg substitute and next 3 ingredients in a small bowl, stirring well.
Coat skillet with cooking spray; place over medium heat until hot.
Pour egg substitute mixture into skillet.
As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath.
When set, spoon mushroom mixture, spinach mixture, and Cheddar cheese over half of omelet.
Loosen omelet with a spatula, and carefully fold in half.
Cook an additional 1 to 2 minutes or until cheese begins to melt.
Slide omelet onto a serving plate; cut in half.
Sprinkle with parsley.
Add mushrooms and green onions; saute until tender.
Remove from skillet.
Set aside, and keep warm.
Add spinach to skillet; saute until spinach wilts.
Remove from heat; stir in cream cheese.
Remove from skillet, and keep warm.
Wipe skillet with a paper towel.
Combine egg substitute and next 3 ingredients in a small bowl, stirring well.
Coat skillet with cooking spray; place over medium heat until hot.
Pour egg substitute mixture into skillet.
As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath.
When set, spoon mushroom mixture, spinach mixture, and Cheddar cheese over half of omelet.
Loosen omelet with a spatula, and carefully fold in half.
Cook an additional 1 to 2 minutes or until cheese begins to melt.
Slide omelet onto a serving plate; cut in half.
Sprinkle with parsley.
Chef
