Mushroom Spinach Omelet (With Peppers)

Found on another web site & tweeked to our preference. If you don't like egg beaters/whites, just add 1 more regular egg instead.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  eggs
• 1  Egg Beaters egg substitute
• 1  egg white substitute
• 1  tablespoon parmesan cheese, grated
• 1  tablespoon cheddar cheese, shredded
• 1⁄4 teaspoon  essence  seasoning (or garlic pepper spice)
• 1⁄8 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄2 teaspoon olive oil
• 1  tablespoon onion, finely chopped
• 2  tablespoons green peppers, finely chopped
• 1⁄2 cup fresh mushrooms, sliced
• 2  ounces fresh spinach, torn (1 cup)
• 2  slices  pepperoni, chopped (or ham)
• 1 -2  ounce cheddar cheese, shredded

Directions

1. In a small bowl, beat the eggs & beaters.
2. Add parmesan & cheddar cheese, essence spice, garlic powder, salt & pepper.
3. Mix well & set aside.
4. In an 8” skillet, over medium heat, add olive oil.
5. Sauté the onion, green pepper & mushrooms for 4 - 5 mins or until tender.
6. Add spinach & pepperoni; cook about 1 min; stirring until spinach is wilted.
7. Spread mixture evenly over pan & pour on egg mixture.
8. As eggs set, lift edges, letting uncooked portion flow underneath.
9. Once set, sprinkle with remaining cheddar cheese.
10. Cover & cook until cheese is melted.
11. Cut into wedges & serve immediately.