Fresh Spinach Tomato and Bacon Omelet |
|
 |
Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 20 |
|
A healthy omelet with fresh garden vegetables and crisp pepper bacon. Fresh garlic and spinach add a savory taste to the omelet. Ingredients:
6 slices pepper bacon (cooked crisp) |
1/2 cup plum tomato (chopped) |
2 cups baby spinach (blanched) |
1 fresh garlic clove (minced) |
1 pinch fine sea salt |
1 pinch white pepper |
2 tablespoons parsley (chopped) |
2 tablespoons chives (chopped) |
6 brown jumbo eggs |
2 tablespoons heavy cream |
2 tablespoons unsalted butter (split) |
Directions:
1. Chop 2 slices cooked bacon and place in a small bowl. Reserve remaining bacon for service.
2. Place 1-tablespoon bacon grease, minced garlic, spinach, salt and pepper in a skillet. Cook 1-2 minutes. Remove spinach and drain.
3. In a small bowl whisk 3-eggs and 1-tablespoon heavy cream. Season with salt and white pepper to taste. In a 8 inch omelet pan melt 1- tablespoon butter over medium heat and add eggs. As eggs start to set-up gently push to center using a rubber spatula.
4. Add half of the chopped bacon, tomatoes, parsley, chives and spinach. Cook for 1-2 minutes or until eggs set-up and flip omelet over. Cook omelet about a minute. Carefully remove omelet from pan by folding in half and place on a warm plate.
5. Repeat steps 3 and 4 for second omelet.
6. Garnish plates with bacon and fresh seasonal fruit.
|
|