Spinach Omelet Brunch Roll

11 ingredients
4 steps

Ingredients

  • 2 cups egg substitute
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped red onion
  • 1 teaspoon Italian seasoning
  • 5 turkey bacon strips, diced and cooked, divided
  • 1 pound sliced fresh mushrooms
  • 2 teaspoons canola oil
  • 1 cup shredded part-skim mozzarella cheese, divided

Directions

  1. 1
    Line a 15x10x1-in. baking pan with parchment paper; coat paper with cooking spray and set aside. In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon.
  2. 2
    Pour into prepared pan. Bake at 375° for 15-20 minutes or until set. Meanwhile, in a
  3. 3
    , saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels; blot to remove excess moisture. Keep warm.
  4. 4
    Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon.

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