mushroom, eggplant & spinach Omelet

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 shredded
Parmesan Cheese, grated, 1 tbsp
Butter, salted, 1 pat
Olive Oil, 1 1tsp
onion powder
salt & pepper

Spoon diced tomatoes or salsa over the top of the omelet.

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