Ingredients
2
2 servings
- •3 large egg whites
- •1 large egg
- •1 tablespoon grated Parmesan cheese
- •1 tablespoon shredded reduced-fat Cheddar cheese
- •¼ teaspoon salt
- •⅛ teaspoon red pepper flakes
- •⅛ teaspoon garlic powder
- •⅛ teaspoon ground nutmeg
- •⅛ teaspoon ground black pepper
- •½ teaspoon olive oil
- •½ cup sliced fresh mushrooms
- •¼ cup diced green onions
- •2 tablespoons finely chopped red bell pepper
- •1 cup torn fresh spinach
- •½ cup diced fresh tomato
Instructions
- Whisk egg whites and egg together in a small bowl. Mix in Parmesan, Cheddar, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
- Heat 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 egg mixture. As egg mixture starts to set, lift the edges and let the uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes.
- Cut into wedges and serve immediately.
Nutritional Facts
Per 2 servings
- Calories: 114
- Carbohydrate: 6g
- Fat: 5g
- Fiber: 2g
- Protein: 13g
- Sugar: 3g
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