MUSHROOM SPINACH OMELET

1 Egg
3 Egg whites
1 Tablespoon grated Parmesan cheese
1 Tablespoon shredded Cheddar cheese
¼ Teaspoon salt
1/8 Teaspoon crushed red pepper flakes
1/8 Teaspoon garlic powder
1/8 Teaspoon black pepper
½ Cup sliced fresh mushrooms
2 Tablespoons finely chopped green pepper
1 Tablespoon finely chopped onion
½ Teaspoon olive oil (extra virgin)
1 Cup torn fresh spinach

In a small bowl, beat the egg and egg whites. Add cheese, salt, pepper flakes, garlic powder and pepper; mix well. Set aside. In an 8-inch nonstick skillet, cook the mushrooms, green pepper and onion in oil for 4 to 5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.

Serving size: ½ of omelet
Calories: 110
Fat: 6 g
Cholesterol: 112 mg
Carbohydrate: 4 g
Protein: 11 g
Sodium: 489 mg

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