Sunday Omelet
By: Scott Koeneman
Published: Sunday, February 7, 2010 - 8:30pm

Ingredients




1/2 tablespoon light butter
4 ounces sliced mushrooms
1/2 medium a  onion, sliced
3 ounces fresh spinach
3 slices thin cut bacon (we use Ready Crisp)
1 tablespoon light cream cheese (cut into small pieces)
1/2 cup egg substitute (or 2 eggs whisked with a little milk)
Fresh ground pepper

Preparation

1 Melt butter in a large skillet over medium heat. Add onions and mushrooms and saute until onions are softened. Add spinach and saute until wilted. Remove from the skillet and set aside. 2 Add bacon to skillet and cook until crisp. Remove and set aside. 3 Add egg substitute. When the edges firm up pull back and allow uncooked egg to move to the outside. Sprinkle with fresh ground pepper.  Toss pieces of cream cheese over half the omelet. Top with bacon and veggies. Fold open half of the omelet over and serve hot.

About


Not only is this omelet delicious, but it is only 273 calories, with 14 grams of fat and 3 of fiber. It is a good source of Vitamin C, Folate, Pantothenic Acid, Iron, Phosphorus, Potassium and Manganese, and a very good source of Protein, Vitamin A, Vitamin K, Riboflavin and Selenium.