Spinach, mushroom and peppers omelet breakfast sandwiches

Name: Spinach, mushroom and peppers omelet breakfast sandwiches Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 8 eggs; 8 oz sliced mushrooms; 16 0z bag of baby spinach; 1 c diced green yellow and red bell peppers; 1 c shredded sharp cheddar; cooking spray; pepper

Minutes to Prepare: 20
Minutes to Cook: 25

Number of Servings: 8

Ingredients

8 eggs8 oz sliced mushrooms16 0z bag of baby spinach1 c diced green, yellow, and red bell peppers1 c shredded sharp cheddarcooking spraypepper

Directions

Sautee mushrooms and peppers until softened with a non stick pot. I just used cooking spray to keep from sticking. Add spinach, put a lid on the pan and stir occasionally until spinach is wilted. Take off heat. Let mixture cool while whisking eggs and few turns of fresh peppers. Spray cooking sheet with sides (12x9). I used a non stick one with cooking spray. Pour veggie mixture and move it around until every piece has some of each veggie. Pour eggs over top. Shake until even. Sprinkle top with cheese. Bake at 350 degrees for 25 minutes until set.

Serving Size: Makes 8 sandwiches

Number of Servings: 8

Recipe submitted by SparkPeople user LBOLLING2.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 155.3
Total Fat: 9.6 g
Cholesterol: 197.5 mg
Sodium: 200.4 mg
Total Carbs: 6.1 g
Dietary Fiber: 2.3 g
Protein: 10.5 g

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