Name: Bacon and spinach omelette
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 0.5 oz bacon, chopped; 2 oz fresh spinach, roughly chopped; 3 large eggs; 5 large egg whites; 1 1/2 tbsp shredded cheddar cheese; 1/4 tsp salt; 1/2 tsp black pepper; 4 olive oil cooking sprays

Ingredients

8 items

½ oz bacon, chopped
2 oz fresh spinach, roughly chopped
3 large eggs
5 large egg whites
1½ tbsp shredded cheddar cheese
¼ tsp salt
½ tsp black pepper
4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 0 min

Place the chopped bacon in a 10-inch nonstick skillet over medium heat. Cook for 5 to 6 minutes until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon to a paper towel, leaving the rendered fat in the pan.
Add the chopped spinach to the skillet with the bacon fat. Sauté for 1 to 2 minutes until just wilted. Remove the spinach and set it aside with the bacon. Wipe the skillet clean.
In a small bowl, whisk together the whole eggs, egg whites, salt, and black pepper until well combined.
Lightly coat the skillet with cooking spray and return to medium-low heat. Pour in the egg mixture. Cook for 3 to 4 minutes, occasionally lifting the edges with a spatula to let the uncooked egg flow underneath, until the top is almost set.
Sprinkle the cooked bacon, sautéed spinach, and shredded cheddar cheese over one half of the eggs. Cook for 1 minute until the cheese begins to melt. Fold the empty half over the filling and cook for 1 minute more until the center is set. Done when set and opaque in the center, 160°F.

Nutrition

Ingredients

Instructions

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