Spinach Mushroom Omelet

Ingredients

• 1  eggs 
• 3  egg whites 
• 0.5 cup mushrooms fresh sliced
• 0.1 teaspoon garlic powder 
• 0.3 cup green onion diced
• 0.1 teaspoon ground nutmeg 
• 0.1 teaspoon ground pepper black
• 1 tablespoon cheddar cheese shredded reduced-fat
• 0.5 teaspoon olive oil 
• 1 tablespoon parmesan cheese grated
• 2 tablespoons bell pepper red finely chopped
• 0.1 teaspoon pepper flakes red
• 0.3 teaspoon salt 
• 1 cup torn spinach fresh
• 0.5 cup tomatoes fresh diced

Equipment

• bowl
• frying pan

Directions

1. Beat egg and egg whites in a small bowl.
2. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
3. Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes.
4. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.