As far as I am concerned, omelets can be eaten any time of the day. They are very versatile, and can have almost any filling. This one is very tasty. Of course, the fact that mushrooms are one of my favorite veggies may mean my opinion is not entirely unbiased. This recipe is for one person, so double the quantities for two. I prefer to get the egg mixture ready before I start so that I can add it to the pan as soon as I remove the veggies, mainly because I do like my omelets to be hot rather than lukewarm, and definitely not rubbery.
- 1 tablespoon of margarine or spread. I prefer one made with olive oil.
- ¼ cup of mushrooms.
- ¼ cup (or a bit less) of finely chopped onions.
- ¼ cup of fresh spinach. Add more if you wish, but personally I find this is just right.
- 4 fl oz of liquid egg substitute.
- 1 tablespoon of fat-free milk.
- ¼ teaspoon of garlic powder.
- ¼ teaspoon of black pepper.
- In a frying pan, melt the margarine over a medium heat. The larger the pan, the larger and thinner the omelet.
- Add the mushrooms and onions and cook until tender (about 3 minutes).
- Stir in the spinach and leave on the heat for a minute until it is wilted
- Remove the mixture from the frying pan and set it aside.
- In a medium bowl, combine the milk, garlic powder, pepper, and egg substitute, mixing well.
- Place the frying pan on the heat , add the egg mixture and stir gently for 1 minute. Wait another minute or so for the egg mixture to set. If the mixture sticks in the pan, try a little cooking spray in the pan before adding the egg mixture.
- Spoon the veggies on top of the eggs and carefully fold in half. Slide the omelet on a plate and serve. If you’ve made enough for two, cut in half and serve on separate plates.
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