Zesty Spinach Omelet

by Jill
(longevity2010@live.com)

2 Tbsp chopped onion
2 Tbsp chopped red bell pepper
2 Tbsp chopped mushrooms
1 cup fresh spinach
1 Tbsp chopped jalapeno chile pepper
1 Tbsp shredded mozzarella cheese
2 egg whites, lightly beaten

1. Heat nonstick skillet coated with cooking spray over medium heat. Cook onion 2 minutes, or until softened. Stir in bell pepper and mushrooms and cook 2 minutes, or until tender. Add spinach and cook, covered, 2 minutes, or until wilted. Stir in chile pepper. Transfer vegetables to plate. Sprinkle with half of the cheese and cover with lid to keep warm.

2. Recoat skillet with cooking spray and add egg whites. Cook 3 minutes, or until eggs are just set in center. Sprinkle vegetables and remaining cheese over half of the omelet. Fold omelet over vegetables and transfer to plate.


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