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5
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Spinach Feta Omelette with Mushrooms
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Servings:
1
Author:
Kara Myers - sweetlysplendid.com
Ingredients
3
baby bella mushrooms
sliced
1
cup
baby spinach
1
whole egg
1
egg white
1/2
oz
reduced fat feta cheese
Salt & pepper to taste
Instructions
Coat a small pan with non-stick spray.
Add mushrooms and cook until softened.
Once mushrooms have softened, add in spinach.
Cook spinach until wilted.
Add salt and pepper to taste.
Once mushrooms and spinach are cooked, transfer to a plate and set aside.
In a small bowl, add the egg and egg white with a little salt and pepper.
Whisk until fluffy.
Re-spray the pan with non-stick spray.
Add eggs to pan and cook over low heat. Do not stir, do not break up.
When the eggs are almost cooked thoroughly, carefully run your rubber spatula around the edges. Carefully flip the omelet over.
Add the mushroom and spinach mixture to half of the omelet with half of the feta cheese.
Fold the other half over it and sprinkle with remaining feta.
Serve and enjoy!
Notes
WW Freestyle Points: 1
Nutrition
Serving:
1
g
|
Calories:
122
kcal
|
Carbohydrates:
4
g
|
Protein:
13
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Trans Fat:
0
g
|
Cholesterol:
189
mg
|
Sodium:
518
mg
|
Fiber:
1
g
|
Sugar:
0
g