Breakfast

One egg mushroom, bacon, artichoke omelet is for Breakfast.

One egg mushroom, bacon, artichoke omelet takes 10 minutes to prepare.

One egg mushroom, bacon, artichoke omelet takes 20 minutes to cook.

One egg mushroom, bacon, artichoke omelet makes 1 servings.

The ingredients for One egg mushroom, bacon, artichoke omelet are:

-1 medium (AA) whole egg
-2 tbsp 2% milk
-1 medium fresh mushroom, sliced
-1 tbsp Kirkland crumbled bacon
-1 oz. shredded Kraft American cheese
-.25 cup sliced zucchini
-1 tbsp Gerties artichoke tapenade or chopped artichoke hearts.
-2 tsp yellow mustard (Optional)
-1 tsp Tapatio hot sauce (Optional)
-1 tbsp Extra Virgin Olive Oil

Here is how you make One egg mushroom, bacon, artichoke omelet:

I use a 10 inch cast iron skillet, 2 small bowls, a fork, a spatula and seasoning to taste (pepper, imitation salt, garlic powder, etc.).PREP:-slice one medium sized (2-3 inch) mushroom and approximately 6 slices off of of a 2 inch (dia) zucchini. Put the zucchini and mushroom slices into one of the small bowls. Add 1 tbsp of the crumbled bacon into that same bowl. Set aside.-grate 1 oz of Kraft American Cheese. Set aside.-add 1 tbsp of Extra Virgin Olive Oil to the 10 inch skillet. Preheat at medium low for approximately 5 minutes.-In the preheated skillet add the zucchini, crumbled bacon and mushrooms. Let simmer for approximately 5 minutes or until the zucchini starts to soften and bacon starts turns crispy.-While the ingredients are cooking in the skillet, crack one whole egg into another small bowl. Add 1-2 tbsp. of 2% milk. Whip the egg milk mixture until thoroughly blended. Set aside.-return the zucchini, mushrooms and crumbled bacon to the small bowl and add the egg mixture into the skillet. Ensure the egg mixture covers the entire bottom of the skillet. Let simmer until the egg starts to firm up. (approximately 5-7 minutes).-on one half of the egg mixture that is cooking in the skillet add the zucchini, mushrooms, bacon, 1/2 oz cheese and the artichoke tapenade.-add 1 tsp. yellow mustard over the ingredients. Let cook for approximately 5 minutes or until the uncovered half of the egg mixture is firm enough to lift with a spatula.-When the uncovered half of the egg mixture can be lifted with the spatula fold it over the half that contains the omelet's ingredients and let cook for 3-5 minutes.-When cooked to your liking remove from the omelet from the skillet add the remaining cheese and serve. I season with 1 tsp of Tapatio and another tsp. of yellow mustard. Makes 1 approximately 6 inches x 3.5 inches omelet full of nutrition, flavor, protein and is low on carbs. Enjoy! fyrcopServing Size: 1 approx. 6 inches x 3.5 inches omeletNumber of Servings: 1Recipe submitted by SparkPeople user FYRCOP.

The nutritional information for One egg mushroom, bacon, artichoke omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 204.6

• Total Fat: 13.1 g
• Cholesterol: 185.2 mg
• Sodium: 893.2 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 1.3 g
• Protein: 14.1 g

The dietary needs meet for One egg mushroom, bacon, artichoke omelet is Low Carb