Mushroom Spinach Omelet

Light breakfast omelet.

Step: 1

Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.

Step: 2

Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.

Per Serving: 165 calories; protein 18.1g; carbohydrates 2.8g; fat 8.8g; cholesterol 7.8mg; sodium 584.4mg.

Eating best breakfast to continue the day had become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me power to take on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and make keep you feeling full longer, and less likely grab a side food out of the vending machine before lunchtime.

Making fruit a morning habit is simple . Easy as put the sweetness in your refrigerator next to the milk or on the table next to your cereal bowl , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.