There may be someone out there interested in healthy, mini recipes so here's the delicious one I tried today!

Mushroom Spinach Omelet

(uses 8" nonstick skillet)

1 egg
3 egg whites
1 T. grated Parmesan cheese (I used shredded)
1 T. shredded cheddar cheese (I used light)
1/4 t. salt
1/8 t. crushed red pepper flakes
1/8 t. garlic powder
1/8 t. pepper
1/2 c. sliced fresh mushrooms
2 T. finely chopped green pepper( I used organic)
1 T. finely chopped onion (I used fresh from Farmer's Market)
1/2 t. olive oil
1 c. torn fresh spinach

In small bowl, beat egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder & pepper;
mix well. Set aside. ( may use frozen spinach. Drain. Squeeze dry. May add diced celery & different cheeses)

In 8" nonstick skillet, saut?mushrooms, green pepper and onion in oil for 4-5 min. or until tender. Add spinach; cook & stir until wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.
Serves 2. 1 serving = 110 cal.
(Source: Arlene Hammonds, TN)
Athena in DE

http://www.nancyskitchen.com