Ingredients
- 3/4 cup egg substitute
- 4 cups mushrooms, sliced
- 3/4 cup onion, chopped
- 5 cups fresh spinach
- 1 kiwi fruit, peeled and sliced
- 1 teaspoons olive oil, divided
- 1/8 teaspoon celery salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 4 tablespoons balsamic vinegar
- Salt and pepper, to taste
Directions
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In a large nonstick saute pan, heat 2/3 teaspoon oil. Combine egg substitute, celery salt, nutmeg, and cinnamon. Pour into saute pan.
- When browned on one side flip over with spatula and brown the other side. Heat remaining oil in a second nonstick saute pan, over a medium-high heat.
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When heated, add mushrooms and onion. Cook for 3 to 5 minutes, then add balsamic vinegar and spinach. Continue cooking until spinach is just wilted.
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Place omelet onto serving plate. Spoon vegetable mixture onto omelet and fold over. Decorate with kiwi fruit and serve.