Source: dLife

A low-fat omelet made with spinach, cheese, turkey bacon, and mushrooms.

Servings

0.5 cup fresh mushroom slices
1 pinch black pepper
1 pinch ground thyme
0.5 cup fresh chopped spinach
0.5 cup liquid egg substitute
3 tbsp low fat shredded swiss cheese (or other cheese)
1 turkey bacon , cooked, drained, and crumbled (optional)
1 pinch ground paprika

1 Preheat an 8-inch non-stick skillet over medium heat and coat with cooking spray.
2 Add the mushrooms, pepper, and thyme to the skillet. Cover and cook for about 2 minutes until the mushrooms are tender and browned, stirring often.
3 Add the spinach. Cook uncovered for about 30 seconds, stirring constantly until the spinach is wilted. Put the mixture in a small, covered dish to keep it warm.
4 Place the skillet over medium-low heat and spray it again with cooking spray. Add the egg substitute and without stirring, cook for about 2 minutes until set around the edges.
5 Using a spatula, lift the edges of the omelet to allow the uncooked egg to flow below the cooked portion. Cook for 1-2 minutes until the eggs are nearly set.
6 Arrange the spinach mixture over half of the omelet. Arrange the cheese over the spinach mixture. If desired, arrange the bacon over the spinach.
7 Fold the opposite half over the toppings. Cook for 1-2 minutes until the cheese is melted and the eggs are completely set.
8 Garnish with paprika and serve hot.

It is important to have the filling prepared and handy before you even begin to cook the eggs.