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Spinach Omelet
Source: dLife

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

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 1 servings
Amount Per Serving
Calories 48.8
Total Carbs 2.5 g
Dietary Fiber 0.8 g
Sugars 0.9 g
Total Fat 1.2 g
Saturated Fat 0.7 g
Unsaturated Fat 0.1 g
Potassium 218.3 mg
Protein 7.4 g
Sodium 67.1 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Meat , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  fresh mushroom slices
1 pinch  black pepper
1 pinch  ground thyme
0 1/2 cup  fresh chopped spinach
0 1/2 cup  liquid egg substitute
3 tbsp  low fat shredded swiss cheese
1 each  turkey bacon
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.

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