Name: Turkey bacon mushroom omelet
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2.5 oz turkey bacon, diced; 2.5 oz cremini mushrooms, sliced; 1/3 cup yellow onion, diced; 2 large eggs; 6 large egg whites; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh chives, finely chopped

Nutrition

Per serving

491 calories

Protein: 47g; 39% of calories
Carbs: 14g; 12% of calories
Fat: 27g; 49% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Set a 10-inch nonstick skillet over medium-high heat with half the oil. Add the turkey bacon, mushrooms, and onion. Cook, stirring often, for 6 to 8 minutes until the bacon is browned and the vegetables are tender. Transfer the filling to a plate.
While the filling cooks, whisk the whole eggs, egg whites, salt, and pepper in a small bowl until completely combined and no streaks remain.
Wipe the skillet clean and return to medium-low heat with the remaining oil. Pour in the egg mixture. As the edges set, use a spatula to lift them gently, tilting the pan to let the raw egg flow underneath. Cook for 3 to 4 minutes until the top is mostly set but still slightly moist. Done when the whites are set and the top is slightly moist.
Spoon the bacon and mushroom filling over one half of the eggs. Fold the other half over the filling and cook for 1 minute more to heat through. Slide onto a plate and top with chives. Done when 165°F in the thickest part.

Nutrition

Ingredients

Instructions

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