Ingredients
3 large egg whites
1 large egg
1 tbsp grated Parmesan cheese
1 tbsp shredded reduced-fat Cheddar cheese
0.25 tsp salt
0.125 tsp red pepper flakes
0.125 tsp garlic powder
0.125 tsp ground nutmeg
0.125 tsp ground black pepper
0.5 tsp olive oil
0.5 cup sliced fresh mushrooms
0.25 cup diced green onions
2 tbsp finely chopped red bell pepper
1 cup torn fresh spinach
0.5 cup diced fresh tomato
Directions
Step 1
In a small bowl, whisk together the egg whites, egg, Parmesan, Cheddar, salt, red pepper flakes, garlic powder, nutmeg, and black pepper.
Step 2
Heat olive oil in a large skillet over medium heat. Sauté mushrooms, green onions, and bell pepper until tender, about 5 minutes. Add spinach and cook until just wilted, 1 to 2 minutes. Stir in tomato, then pour in the egg mixture. As the egg mixture starts to set, lift the edges and let the uncooked portion flow underneath. Cook until the egg mixture sets, 10 to 15 minutes.
Step 3
Cut the omelette into wedges and serve immediately.