Source: dLife

A healthy omelet that is filled with spinach and mushrooms.

Servings

1 cup fresh chopped spinach , washed and ready to eat
12 oz fresh portobello mushroom , sliced (1 1/2 cups)
0.12 tsp ground nutmeg
2 piece slice rye bread
1 olive oil cooking spray
2 cup liquid egg substitute
1 pinch salt and pepper

1 Put mushrooms and spinach in a microwave-safe bowl and sprinkle with nutmeg.
2 Microwave on high for 3 minutes.
3 Pour egg substitute, salt, and pepper into a bowl.
4 Pour the eggs in a greased nonstick skillet over medium-high heat.
5 Let set for 30 seconds and then tip the pan and move the eggs so they all set.
6 Cook for 1 1/2 minutes before putting the spinach mixture on half the omelet.
7 Fold omelet in half and slide out of the pan and onto a plate.
8 Cut in half and serve with toast.

If mushroom slices are large, cut them in half.