Breakfast

Omelet with Bacon and Spinach is for Breakfast.

Omelet with Bacon and Spinach takes 10 minutes to prepare.

Omelet with Bacon and Spinach takes 15 minutes to cook.

Omelet with Bacon and Spinach makes 4 servings.

The ingredients for Omelet with Bacon and Spinach are:

8 large Eggs
1/2 tsp Salt
1/4 tsp Pepper
8 slices Bacon, chopped fine
1 medium Onion, chopped fine
4 oz. (4 cups) Baby Spinach

Here is how you make Omelet with Bacon and Spinach:

1. Beat eggs, salt, and pepper with fork in bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Cook bacon in 12 inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towel lined plate. 2. Pour off all but 2 tablespoons fat from skillet, add onion, and cook over medium heat until softened, about five minutes. Stir in spinach, one handful at a time, and cook until wilted, about one minute. 3. Add egg mixture and crisp bacon to skillet and cook, stirring gently in circular motion, until mixture is slightly thickened, about one minute. Using heat resistant rubber spatula, gently pull cooked eggs back from edge of skillet and tilt skillet, allowing any uncooked egg to run to cleared edge of skillet. Repeat this process, working your way around skillet, until bottom of omelette is just set but top is still runny, about 1 minute. Cover skillet, reduce heat to low, and cook until top of omelette begins to set but is still moist, about five minutes. 4. Using rubber spatula, slide half of omelette onto serving platter, then tilt skillet so remaining omelette flips over onto its self. Cut into wedges and serve immediately. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user EDMONDSDEB.

The nutritional information for Omelet with Bacon and Spinach is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 264.8

• Total Fat: 18.6 g
• Cholesterol: 382.0 mg
• Sodium: 768.6 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.5 g
• Protein: 17.9 g