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NJBC Eats: Spinach, Mushroom, Onion and Mozzarella Omelet

By New Jersey Bariatric Center Staff | February 28, 2020


Breakfast is the most important meal of the day. This spinach, mushroom, onion and mozzarella omelet is a simple, delicious, veggie and protein-packed meal. What's great about this dish is that it's really easy to customize. Start with a base of eggs and egg whites then add your favorite veggies, cheese and spices.  A great option for weekend brunch and busy weekday mornings. 


Yield: 2 servings


  • 2 eggs
  • 4 egg whites
  • ¼ cup part-skim mozzarella shredded cheese
  • 1/8 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon olive oil
  • ½ cup fresh mushrooms
  • 1 cup fresh spinach
  • ¼ cup diced green onion


  1. Beat 2 eggs and 4 egg whites in a small bowl.  Add in cheese, salt, garlic powder, and pepper.  Heat oil in skillet over medium heat.
  2. Add mushrooms and spinach to pan and cook until spinach is wilted
  3. Stir in egg mixture and add in green onion.
  4. Cook the egg mixture for about 3 minutes, until partially set. Flip with a spatula, and continue cooking for 2 to 3 minutes. Reduce heat to low, and continue cooking for 2 to 3 minutes.

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