2 eggs
1 T shredded Cheddar cheese, divided
1 T freshly grated Parmesan cheese, divided
1/8 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
Salt and pepper to taste
1 T coconut oil
1/2 cup chopped fresh mushrooms
1 tablespoon chopped onion
1/2 cup chopped fresh spinach
1. Whisk eggs, 1/2 tablespoon cheddar, 1/2 tablespoon Parmesan, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
2. Heat 1/2 tablespoon coconut oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes.
3. Add spinach and cook until spinach wilts, 3 to 4 minutes. Remove from pan.
4. Add remaining 1/2 tablespoon coconut oil to pan and pour in egg mixture. Swirl pan around to evenly distribute eggs.
5. Cook until eggs are fully cooked and set in the middle, 5 to 10 minutes.
6. Place vegetable mixture onto half the egg in the pan and sprinkle with remaining cheese.
7. Fold the other half of the egg over to cover veggies.
Serve warm.
When your omelet is completed it will look like this:
And you won't be able to wait to sink your fork into this. Or your teeth. Don't be afraid - rush to your kitchen now and pull out all sorts of omelet filling and get cookin'.
Click -----> here for the Allrecipes.com recipe that inspired my version.
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