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Nutrition Facts
Parmesan Spinach Mushroom Omelet
Amount per Serving
Calories
293
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
338
mg
113
%
Sodium
 
477
mg
21
%
Potassium
 
391
mg
11
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
18
g
36
%
Vitamin A
 
1991
IU
40
%
Vitamin C
 
6
mg
7
%
Calcium
 
212
mg
21
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan Spinach Mushroom Omelet

Servings: 4

Ingredients

  • 3 tablespoons olive oil divided
  • 8 large eggs whisked
  • 2 cups button crimini or other mushrooms, sliced
  • 2 tablespoons garlic minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups spinach packed, chopped
  • ½ cup shredded Parmesan cheese

Instructions

  • In a large sauté pan, heat 1 tablespoon olive oil on medium heat. Add mushrooms, salt and pepper, and stir. Cook until mushrooms are tender and browned, about 2-3 minutes.
  • Add spinach and garlic. Cook, stirring often to prevent burning, until spinach releases water and it evaporates, about 2-3 minutes. Place cooked vegetables in a bowl and set aside.
  • Starting with a clean sauté pan, heat remaining olive oil on medium heat, tilting pan to coat evenly. When oil is hot, but not smoking, add eggs.
  • As eggs cook, use a rubber spatula to push the edges of the egg mixture toward center of pan, allowing uncooked eggs to flow underneath and make contact with the pan. Repeat procedure until all eggs are set.
  • When eggs are set, but still shiny, top with vegetable mixture and shredded cheese. Remove from heat, fold omelet in half and slide onto a plate to serve.
  • Note: prepare in 2 batches for easier handling.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: breakfast, gluten-free, vegetarian