Monday, April 9, 2012

Lite Mushroom Spinach Omelet

I have mentioned before that I am finding all sorts of creative ways to get more veggies into Taylor's diet. I am also trying to make things a little healthier when I can. Saturday and Sunday are her double shift days. It sounds worse than it is. She has 4 days off after her double shift days. So the way she sees it, she gets 4 days free instead of working the normal 5 days a week. The other day she posted this funny picture of her working the graveyard shift. She said: "How I keep myself awake when there are no tables :) lol"
Come Monday, I always try to wake her (In the afternoon) with a nice healthy meal. Today I rummaged through my fridge and this is what I came up with. 
Gluten Free Lite Mushroom Spinach Omelet
1 TBSP Extra Virgin Olive Oil
2 egg whites
1 egg yolk
5 ounces sliced mushrooms
1/2 cup diced spinach
*optional 1/4 cup diced sweet onion
1/4 cup Parmesan cheese
First things first. 
Add 1 TBSP olive oil to a skillet and heat up over medium heat. 
Add mushrooms and Saute for 3-5 minutes. 
While mushrooms are cooking scramble 1 egg yolk with 2 egg whites. This reduces calories but leaves a little. I am not a fan of only egg white omelette's, but if you are you can omit the egg yolk all together. 
Pull out mushrooms from the pan, but leave oil. 
 Add scrambled egg mixture to the hot oiled pan.
Let cook for about one minute and then add your other ingredients. 
Fold over.
Let finish cooking and then serve immediately. 
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  1. I wish my mom would make a breakfast as delicious-looking for me as you do for your daughter! The fact that I have my own family may have something to do with why she doesn't, but a girl can dream. The omelet looks fantastic.


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