Spinach Mushroom and Pepper Omelet

By BFL Team

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  • 5 egg whites, 1 whole egg
  • 4 cups baby spinach leaves
  • 1 cup fresh button mushrooms, sliced
  • 1 medium red pepper, diced



In a medium hot pan add diced red pepper and sauté for three minutes. Add
mushrooms to pan and continue cooking for an additional three to four minutes. Add
spinach and garlic to pan and season with salt and pepper to taste. Remove from pan
and set aside.

Add half of the beaten egg mixture to half the vegetable mixture, return to sauté pan
and season with salt and pepper. (You can make the entire egg mixture and cut in half
when serving.)


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