Spinach Mushroom Omelet

1 egg

3 egg whites

1 tablespoon grated Parmesan cheese

1 tablespoon shredded Cheddar cheese

1/8 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

1/2 cup sliced fresh mushrooms

2 tablespoons chopped green pepper

1 tablespoon chopped onion

1/2 teaspoon olive oil

1 cup torn fresh spinach

• In small bowl, beat egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
•  In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted.
• Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.