Spinach and Bacon Omelet

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  • 15|min prep time
  • 15|min total time
  • 6 ingredients
  • 4 servings

1 1/2
cups fat-free cholesterol-free egg product (from two 8-oz cartons) or 4 whole eggs plus 4 egg whites, lightly beaten
cup plus 2 tablespoons water
teaspoon pepper
tablespoons real bacon pieces
cup chopped fresh spinach
cup finely shredded Parmesan cheese


  1. 1 In medium bowl, mix egg product, the water and pepper until well blended. Stir in bacon.
  2. 2 Heat 10-inch nonstick skillet with flared sides (omelet pan) over medium-high heat. Reduce heat to medium; spread spinach in skillet. Pour egg mixture over spinach. Cook about 1 minute, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until mixture begins to cook around edges. Reduce heat to medium-low; cover and cook 3 to 6 minutes or until set.
  3. 3 Sprinkle Parmesan cheese over half of omelet; fold other half of omelet over filling. Cut omelet in half; slide each half onto serving plate.




Nutrition Information

Recipe Step Photos

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