Spinach Mushroom Omelet

1 egg

3 egg whites

1 tablespoon grated Parmesan cheese

1 tablespoon shredded reduced-fat Cheddar cheese

¼ teaspoon salt

⅛ teaspoon red pepper flakes

⅛ teaspoon garlic powder

⅛ teaspoon ground nutmeg

⅛ teaspoon ground black pepper

½ teaspoon olive oil

½ cup sliced fresh mushrooms

¼ cup diced green onion

2 tablespoons finely chopped red bell pepper

1 cup torn fresh spinach

½ cup diced fresh tomato

Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.

Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.