Spinach Omelet


Non-stick cooking spray
½ cup fresh mushrooms
½ cup green and red peppers, diced
1 teaspoon lemon pepper
2 cups fresh spinach
2 egg whites or ½ cup egg substitute
1 teaspoon turmeric, optional
¼ cup water
1 ounce fat free Mexican cheese


1. Heat a large skillet over medium-high heat, coat with non-stick cooking spray.
2. Add mushrooms and peppers to skillet, cook 2-4 minutes. Add lemon pepper and spinach to skillet.
3. In a small bowl, mix egg whites with turmeric, add egg mixture to skillet.
4. When egg mixture solidifies and liquid is removed, pour water under the egg and cover for 30 seconds.
5. Remove cover, add cheese, turn off heat and let cheese melt with lid on for an additional 30 seconds.

Serving Suggestions: