Ingredients
Method
For spinach and mushroom filling
- Chop 2 slices of bacon
- Chop vegetables
- Preheat nonstick pan and add bacon
- Sauté bacon until fat renders
- Add mushroom and leaks. Let them cook for few minutes (until it browns) before you stir. Season with salt and pepper.
- Once the veggies are browned, add spinach and stir. Spinach will wilt very quickly and the mushroom filling is done. Set aside.
To make the omelet
- Prepare 2 whole large eggs plus 2 ounces of egg whites. Add salt and pepper to taste. Whisk them together. Set aside.
- Preheat turkey bacon. I use it for extra protein. You can skip the bacon if you prefer all veggie omelet.
- Preheat nonstick pan and grease a little bit with butter. Just to coat it slightly
- Add eggs and spread allover the pan. Reduce the heat to low.
- Once the eggs start to set start lifting sides inward to fill the pan with egg liquid
- Add cheese to one side
- Add sautéed vegetables
- Fold the omelet and serve