Spinach And Mushroom Omelet

• Butter-flavored vegetable cooking spray
• 1 cup sliced fresh mushrooms
• 1 tablespoon chopped green onions
• 3 cups loosely packed fresh spinach, coarsely chopped
• 2 tablespoons light process cream cheese product, softened
• 1/2 cup frozen egg substitute, thawed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg
• 2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese
• 2 teaspoons chopped fresh flat-leaf parsley

1. Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and green onions; saute until tender. Remove from skillet. Set aside, and keep warm.
2. Add spinach to skillet, and saute until spinach wilts. Remove from heat; stir in cream cheese. Remove from skillet. Set aside, and keep warm.
3. Wipe skillet with a paper towel. Combine egg substitute and next 3 ingredients in a small bowl, stirring well.
4. Coat skillet with cooking spray; place over medium heat until hot. Pour egg substitute mixture into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, spoon mushroom mixture, spinach mixture, and Cheddar cheese over half of omelet. Loosen omelet with a spatula, and carefully fold in half. Cook an additional 1 to 2 minutes or until cheese begins to melt. Slide omelet onto a serving plate, and cut in half. Sprinkle with parsley.

butter, mushrooms, green onions, fresh spinach, cream cheese, frozen egg substitute, salt, pepper, egg, cheddar cheese, flatleaf

Taken from www.myrecipes.com/recipe/spinach-mushroom-omelet-0 (may not work)