Ingredients
2
2 servings
- •1 (8 ounce) carton liquid egg substitute
- •1 tablespoon shredded Cheddar cheese
- •1 tablespoon shredded Parmesan cheese
- •¼ teaspoon salt
- •⅛ teaspoon ground black pepper
- •⅛ teaspoon garlic powder
- •⅛ teaspoon red pepper flakes
- •1 teaspoon olive oil
- •½ cup chopped fresh mushrooms
- •1 tablespoon chopped onion
- •½ cup chopped fresh spinach, or more to taste
Instructions
- Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
- Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.
Nutritional Facts
Per 2 servings
- Calories: 165
- Carbohydrate: 3g
- Fat: 9g
- Fiber: 1g
- Protein: 18g
- Sugar: 2g
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