Weight Watchers Mushroom and Spinach Omelet

I first had this omelet at a nearby restaurant that I love, and it was SO beyond delicious, that I was determined to make a healthier, Weight Watchers friendly version of it. And I was successful! This spinach and mushroom omelet recipe is to DIE for! Packed with fiber and protein, it makes an excellent Weight Watchers Momentum Plan Recipe, and it’s full of vitamins and antioxidants too! Plus, it tastes so amazingly good, no one will have any idea that this is a Weight Watchers Recipe! I’m really a big fan of omelet recipes because there’s so much you can do with them and there are a variety of different ways you can prepare them. But this one is my hands down favorite. Traditionally, I’ve used shredded cheddar cheese in any cheese omelet recipe I’ve made, but the discovery of using cream cheese in this omelet gave me a whole new level of excitement for omelet love! Egg recipes are great for dieters too because of the high level of protein, and low amount of calories (particularly if you stick with egg whites). That’s why this one is a perfect Momentum Plan recipe — the high level of protein (from the egg, cheese, mushroom and spinach) and the great amount of fiber (from the mushrooms and spinach) will really help tame your appetite and keep you feeling full longer, all while being incredibly good for you!

Weight Watchers Spinach and Mushroom Omelet Recipe (Momentum Plan)

– 1/2 cup egg whites
– 1/4 cup spinach, defrosted and squeezed dry
– 1/4 cup sliced mushrooms
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– salt and pepper to taste
– 2 tbsp low fat cream cheese**
– 1/4 cup salsa

** Instead of cream cheese, I prefer to use Labane Cheese. It’s lower in fat and calories and has a really nice bold flavor! You can usually find this at Kosher grocery stores.

Spray a non stick skillet with non fat cooking spray and preheat to a medium high temp. In a bowl, whisk egg whites, salt and pepper, garlic powder and onion powder. Then, add the egg mixture to the skillet. After adding the eggs to the hot pan, keep them moving by constantly pushing the cooked portions to the side so the runny part runs to the side. Loosen the omelet from the bottom of the pan with a spatula if necessary, so it slides easily. The eggs should be nearly cooked, but still wet, before filling and folding. They will continue to cook even when removed from the heat. Spread the cream cheese over the surface before filling and folding. Spread filling down the center. Fold it in half, just lift one side up and over the filling to match the opposite side. Continue cooking a bit longer until the center is fully set. Top with salsa and enjoy!!

Serving size is one full omelet.
Each serving = 3 Weight Watchers Points


  1. am I missing something or what? where do you cook or saute the mushrooms and spinach or do they go in the egg omlette raw with the egg mix?

    • LaaLoosh Reply

      Beth, most of my old recipes still have the old Points, but I am doing my best to convert them over time, however, it’s taking me a while to gather all of the nutritional information for them. You can tell whether the recipe has the Points or PointsPlus by looking at the title. If it says “Points +”, it’s the new PointsPlus, and if it says ‘Point Total”, then it’s the old Points system. Everything after the 1st of the year has Points + values, as well as nutritional stats.

  2. i like this omlete ,but how much time i eat

    breakfst then in lunch then in dinner please give me full diet chart,thanks,its really good i make this omlete.

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