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Breads and Baked Goods - Salads and Stuff - Soups
Vegetables - Main Dishes - Desserts

Springtime Omelet

1 egg
3 egg whites
1 tablespoon Parmesan cheese, grated
1 tablespoon cheddar cheese, shredded
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/2 cup fresh mushrooms, sliced
2 tablespoons green pepper, finely chopped
1 tablespoon onion, finely chopped
1/2 teaspoon olive oil
1 cup fresh spinach, torn

In a small bowl, beat the egg and the egg whites together. Add cheeses, salt, red pepper, garlic powder and black pepper; mix well and set aside.
In an 8-inch non-stick skillet, sauté the mushrooms, green pepper and onion in olive oil for 5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture to skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When done, cut into wedges and serve immediately.