Spinach and Mushroom Omelet


  • 2 c Egg-Beaters
  • 1 c Spinach (baby)
  • 1⁄2 c Mushrooms (fresh, sliced)
  • 1⁄4 t Onion Powder
  • 1⁄4 t Garlic Powder


Saute spinach and mushrooms in non-stick pan sprayed with non-stick cooking spray. Lower the heat once everything begins to wilt. Add onion and garlic powder. Saute until wilted.

In a separate baking dish, coated with non-stick cooking spray, pour in 2 cups well mixed egg beaters. Spread the spinach and mushroom mixture evenly on top of the eggs. Bake at 425 for 15-25 minutes. Let stand for 5 minutes before eating.

**Believe it or not, that giant serving is your lean and green meal for one sitting**


Variation: trade either the garlic powder or onion powder for 1/4 teaspoon salt and add some sliced cherry tomatoes.
Tips: Keep track of your condiments, garnishes and veggies so that your total daily food intake stays compliant with the weight loss phase of the program.


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