Ingredients:
• 5 slices turkey bacon
• 1-2 T EVOO
• 1 medium onion
• 1 green bell pepper
• 6 eggs
• 3/4 cup low fat shredded cheese, cheddar or any mixed blend such as “Mexican”
• 1 tomato
• Green onion
Optional garnishes: (I don’t think these are optional, I think they’re a MUST!)
• Sour cream
• Salsa
Directions:
Fry bacon in a pan until crispy. In a separate pan, heat EVOO and fry onion and pepper until almost done and then add spinach. Stir and cook until completely wilted. Salt and then add bacon.
Crack one egg into a small bowl. Separate two more eggs, throw away the yolks and add the whites to bowl. Beat well with a fork. Spray a small frying pan with PAM and place on medium-high heat. When hot, pour eggs into pan and turn down to medium. Cook until pretty well done on one side then flip (it should flip easily and not tear at all if you let it cook enough). When you flip it, immediately spread ½ of the cheese and veggies onto one side of the omelet; fold in half and place on a serving plate. Top with tomatoes, green onion and optional garnishes. Repeat.
Makes 2 LARGE, loaded omelets
