Sunday Omelet

Name: Sunday Omelet
Ingredients: 1/2 tablespoon light butter; 4 ounces sliced mushrooms; 1/2 onion medium a, sliced; 3 ounces fresh spinach; 3 slices bacon thin cut, we use Ready Crisp; 1 tablespoon light cream cheese cut into small pieces; 1/2 cup egg substitute or 2 eggs whisked with a little milk; ground pepper Fresh

8 ingredients

3 steps

Ingredients

1/2 tablespoon light butter
4 ounces sliced mushrooms
1/2 onion medium a, sliced
3 ounces fresh spinach
3 slices bacon thin cut, we use Ready Crisp
1 tablespoon light cream cheese cut into small pieces
1/2 cup egg substitute or 2 eggs whisked with a little milk
ground pepper Fresh

Directions

1

Melt butter in a large skillet over medium heat. Add onions and mushrooms and saute until onions are softened. Add spinach and saute until wilted. Remove from the skillet and set aside.
2

Add bacon to skillet and cook until crisp. Remove and set aside.
3

Add egg substitute. When the edges firm up pull back and allow uncooked egg to move to the outside. Sprinkle with fresh ground pepper. Toss pieces of cream cheese over half the omelet. Top with bacon and veggies. Fold open half of the omelet over and serve hot.