Breakfast

Turkey Bacon ~ Spinach ~ Mushroom Omelet is for Breakfast.

Turkey Bacon ~ Spinach ~ Mushroom Omelet takes 5 minutes to prepare.

Turkey Bacon ~ Spinach ~ Mushroom Omelet takes 7 minutes to cook.

Turkey Bacon ~ Spinach ~ Mushroom Omelet makes 2 servings.

The ingredients for Turkey Bacon ~ Spinach ~ Mushroom Omelet are:

4 Eggs
1 cup Baby Spinach
1/2 cup Mushrooms
3 Pieces of Turkey Bacon
1 oz Shredder Cheddar Cheese
2 Tbsp Canola Oil

Here is how you make Turkey Bacon ~ Spinach ~ Mushroom Omelet:

Wash all of your produces.Chop your spinach, and mushrooms. Measure 1/2 cup of Spinach, and 1/4 cup of Mushrooms. Place in 2 bowls and set aside.Preheat frying pan (on medium setting), with a tablespoon of Canola Oil. Stack the 3 pieces of turkey bacon, and cut in half. Set half aside. Cut other half into pieces. Add to oil. Toss in oil, making sure to coated and separate pieces well.After about 2 minutes of cooking, add one bowl of spinach and mushrooms. Toss the entire mixture in oil, making sure everything gets coated in oil.While mixture is cooking, crack 2 eggs into the bowl you had the spinach and mushrooms in. Whisk thoroughly, adding salt, pepper, and any other seasonings desired. I like to add oregano and garlic powder.Gather the ingredients in the center of the frying pan, but make sure that it is not in a pile. Pour egg mixture into pan. Scrape and turn pan constantly, to make sure eggs get cooked completely, and don't stick to pan.When eggs are done cooking, and cheese, and flip half of the egg over on top of the other half. Cook on both side for about 30 seconds to 1 minute.Repeat the steps from the point of Preheating the pan to finish for the second omelet, and serve.Serving Size:?Makes 2 Omelets

The nutritional information for Turkey Bacon ~ Spinach ~ Mushroom Omelet is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 379.5

• Total Fat: 32.5 g
• Cholesterol: 399.9 mg
• Sodium: 505.9 mg
• Total Carbs: 1.1 g
• Dietary Fiber: 0.4 g
• Protein: 19.7 g