Spinach and Mushroom Omelet

Oxmoor House
2 servings.


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Butter-flavored vegetable cooking spray
1 cup sliced fresh mushrooms
1 tablespoon chopped green onions
3 cups loosely packed fresh spinach, coarsely chopped
2 tablespoons light process cream cheese product, softened
1/2 cup frozen egg substitute, thawed
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese
2 teaspoons chopped fresh flat-leaf parsley


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, and saute until spinach wilts. Remove from heat; stir in cream cheese. Remove from skillet. Set aside, 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, and cut in half. Sprinkle with parsley.

Created date

August 2009

Nutritional Information

Calories 145
Caloriesfromfat 43 %
Fat 7 g
Satfat 3.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15 g
Carbohydrate 6.2 g
Fiber 0.0 g
Cholesterol 123 mg
Iron 0.0 mg
Sodium 440 mg
Calcium 0.0 mg