Mushroom Spinach Omelet
A healthy breakfast doesn’t have to leave you feeling hungry. Try this veggie-filled omelet packed with mushrooms, red pepper, scallions, and spinach.
Ready In: 16 Minutes
Prep Time: 10 Minutes Cook Time: 6 Minutes
In a small bowl, whisk together eggs and egg whites and set aside.
In a medium non-stick skillet, heat 2 tsp oil over medium heat. Add mushrooms, scallions and red pepper and cook until vegetables are soft, about 2 minutes; transfer to a plate. To the same hot skillet add remaining 1 tsp oil and egg mixture. Sprinkle with salt and pepper. Cook until eggs are set, sprinkle with spinach, cheese and prepared vegetables and 2 tbsp Otria® Spinach Artichoke Greek Yogurt Veggie Dip. Using a rubber spatula fold over half of the eggs to form a half moon shaped omelet. Slide onto a plate and top with remaining 1 tbsp Otria® Spinach Artichoke Greek Yogurt Veggie Dip. Serve.
Additional filling options for omelets:Tomatoes, zucchini, hot peppers, chopped cooked chicken, ham, prosciutto, smoked salmon, black beans, roasted peppers, cheddar cheese, Jack cheese, feta cheese
