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

1. In a large nonstick saute pan, heat 2/3 teaspoon oil. Combine egg substitute, celery salt, nutmeg, and cinnamon. Pour into saute pan.

2. 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.

3. 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.

4. Place omelet onto serving plate. Spoon vegetable mixture onto omelet and fold over. Decorate with kiwi fruit and serve.

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