Bacon & Spinach Omelette
- 2 slices Bacon (chopped)
- 1 cup Baby Spinach
- 1 Egg
- 3/4 cup Egg Whites
- Sea Salt & Black Pepper (to taste)
- Cook the bacon over medium heat, being sure to stir every few minutes. Just before the desired doneness is reached, add the spinach until wilted. Transfer the mixture to a paper towel-lined plate to cool slightly. Leave behind a small splash of bacon fat to keep the pan greased.
- Whisk the eggs in a small bowl and season with salt and pepper to taste. Transfer to the pan and cook until almost set. Place the spinach and bacon on one half of the omelette and fold the other half over top. Remove from heat and enjoy!
LeftoversRefrigerate in an airtight container for up to three days.
More FlavorRed pepper flakes or hot sauce.
Additional ToppingsShredded cheese or avocado slices.
No SpinachUse kale instead.
Make it FluffyFor a fluffier omelette, whisk the eggs with milk.
Serving: 1g | Calories: 393kcal | Carbohydrates: 3g | Protein: 35g | Fat: 26g | Cholesterol: 223mg | Sodium: 818mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3104IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 2mg