Breakfast

Spinach, mushroom and peppers omelet breakfast sandwiches is for Breakfast.

Spinach, mushroom and peppers omelet breakfast sandwiches takes 20 minutes to prepare.

Spinach, mushroom and peppers omelet breakfast sandwiches takes 25 minutes to cook.

Spinach, mushroom and peppers omelet breakfast sandwiches makes 8 servings.

The ingredients for Spinach, mushroom and peppers omelet breakfast sandwiches are:

8 eggs
8 oz sliced mushrooms
16 0z bag of baby spinach
1 c diced green, yellow, and red bell peppers
1 c shredded sharp cheddar
cooking spray
pepper

Here is how you make Spinach, mushroom and peppers omelet breakfast sandwiches:

Sautee mushrooms and peppers until softened with a non stick pot. I just used cooking spray to keep from sticking. Add spinach, put a lid on the pan and stir occasionally until spinach is wilted. Take off heat. Let mixture cool while whisking eggs and few turns of fresh peppers. Spray cooking sheet with sides (12x9). I used a non stick one with cooking spray. Pour veggie mixture and move it around until every piece has some of each veggie. Pour eggs over top. Shake until even. Sprinkle top with cheese. Bake at 350 degrees for 25 minutes until set.Serving Size: Makes 8 sandwichesNumber of Servings: 8Recipe submitted by SparkPeople user LBOLLING2.

The nutritional information for Spinach, mushroom and peppers omelet breakfast sandwiches is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 155.3

• Total Fat: 9.6 g
• Cholesterol: 197.5 mg
• Sodium: 200.4 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 2.3 g
• Protein: 10.5 g