mushroom, eggplant & spinach Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Egg, 2 medium Eggplant, fresh, 1/4 Cup cubes Mushrooms, fresh, 1/4 cup slices Onions, raw, 1/4 cup, chopped baby Spinach, fresh, 1/4 cup Mozzarella Cheese, part skim milk, 1 oz shreddedParmesan Cheese, grated, 1 tbsp Butter, salted, 1 patOlive Oil, 1 1tsp onion powdersalt & pepper
1. Spray pan with nonstick cooking spray and coat with the tsp. olive oil.
2. sauté mushrooms, onions, eggplant until soft.
3. Add in spinach and stir until wilted.
4. season with salt & pepper to taste.
5. Transfer the mixture to a bowl. Spray the pan again with nonstick cooking spray.
6. Whisk together two medium eggs and season with salt, pepper and onion powder to taste. Pour into the hot pan and swirl the pan until the eggs are covering the bottom of the pan like a sheet.
7. Allow egg to cook until just about firm. Layer on the mushroom, spinach and eggplant mixture.
8. Top with the mozzarella cheese and sprinkle with the parmesan.
9. Use a spatula to fold the empty half of the egg mixture over the filling and transfer to a plate.
Serving Size: 1 omelet
2. sauté mushrooms, onions, eggplant until soft.
3. Add in spinach and stir until wilted.
4. season with salt & pepper to taste.
5. Transfer the mixture to a bowl. Spray the pan again with nonstick cooking spray.
6. Whisk together two medium eggs and season with salt, pepper and onion powder to taste. Pour into the hot pan and swirl the pan until the eggs are covering the bottom of the pan like a sheet.
7. Allow egg to cook until just about firm. Layer on the mushroom, spinach and eggplant mixture.
8. Top with the mozzarella cheese and sprinkle with the parmesan.
9. Use a spatula to fold the empty half of the egg mixture over the filling and transfer to a plate.
Serving Size: 1 omelet
Nutritional Info Amount Per Serving
- Calories: 323.3
- Total Fat: 23.2 g
- Cholesterol: 358.7 mg
- Sodium: 387.4 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.6 g
- Protein: 21.5 g
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