Spinach Omelet

Spinach Omelet breakfastHere is a sneak peek from my upcoming cookbook Recipes for Recovery. It’s an easy recipe loaded with nutrition and fiber but low in fat, perfect for patients recovering from major surgery or for folks battling anemia. It’s also delicious! I ate this for breakfast this morning.


Spinach Omelet
Serves 1



  • nonstick cooking spray
  • ½ cup egg substitute
  • ¼ cup frozen chopped spinach
  • pinch of ground nutmeg
  • 1 fresh mushroom, cleaned and stemmed
  • 1 Tbsp. grated Swiss cheese (or your choice reduced fat shredded cheese)


  1. Spray a small skillet with nonstick cooking spray.
  2. Place over medium heat to preheat.
  3. Combine the egg substitute, spinach, and nutmeg in a measuring cup. Stir.

    prep ingredients

  4. Slice 1 mushroom into thin slices. Add to the egg / spinach mixture.
  5. Pour mixture into the preheated skillet and cook for approximately five minutes, lifting the edges of the omelet to allow uncooked portions to run beneath and cook.cooking omelet
  6. When the omelet is set, sprinkle with the cheese, remove skillet from heat, and fold omelet into thirds. Let rest one minute so cheese can melt.
  7. Serve with a slice of whole wheat toast. Enjoy!

Leave a comment

Filed under cooking, eggs, Healthful Eating, Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.