Vegetarian

BBBloom's Mushroom Spinach Mini Omelettes is for Breakfast.

BBBloom's Mushroom Spinach Mini Omelettes takes 20 minutes to prepare.

BBBloom's Mushroom Spinach Mini Omelettes takes 20 minutes to cook.

BBBloom's Mushroom Spinach Mini Omelettes makes 9 servings.

The ingredients for BBBloom's Mushroom Spinach Mini Omelettes are:

7 eggs
1/3 cup egg whites
1 cup fresh spinach chopped
4 baby bella mushrooms chopped fine
1 clove garlic chopped fine
2 medium scallions sliced & separated
1 tbsp fresh cilantro chopped
1/4 cup Sargento reduced fat shredded sharp cheddar grated
1/4 cup cotija cheese grated
1 tbs olive oil
salt and pepper to taste
cooking spray

Here is how you make BBBloom's Mushroom Spinach Mini Omelettes:

Preheat oven to 350F. Heat olive oil in a skillet over medium heat. Add garlic and white pieces of scallion, saute until soft. Add mushrooms, toss and soften. Add spinach, cilantro and green parts of scallion, toss and cook just until spinach is bright green. Remove from heat. In a bowl, whisk egg whites, eggs, cheeses and salt & pepper. Spray muffin tin with cooking spray. Separate veggie mixture into 9 equal portions and place in muffin tin. Pour egg mixture over the veggies. Bake for 20 minutes. Serve immediately. Leftovers can be refrigerated for quick weekday breakfasts.Serving Size: makes 9 servingsNumber of Servings: 9Recipe submitted by SparkPeople user BBBLOOM.

The nutritional information for BBBloom's Mushroom Spinach Mini Omelettes is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 96.7

• Total Fat: 7.0 g
• Cholesterol: 148.3 mg
• Sodium: 138.0 mg
• Total Carbs: 0.9 g
• Dietary Fiber: 0.3 g
• Protein: 7.8 g

The dietary needs meet for BBBloom's Mushroom Spinach Mini Omelettes is Low Carb