Omelets: Spinach Bacon & Feta
A nice change from your regular omelet.
Make 4 individual or 1 large
Ingredients
- 8-10 pieces of center-cut bacon
- 2/3 c. diced yellow or sweet onion
- 4 Tbls. butter
- 2 eggs per person (8 total)
- 3.5 oz. pkg. crumbled Feta cheese (low-fat)
- 1/2 pkg. frozen spinach, thawed and drained (save other half for another time or use) or use fresh spinach leaves to your liking
- salt and pepper to your liking
- tomato slices, optional
Instructions
Cook bacon in a fry pan until crisp. Remove bacon strips onto paper towel to absorb the grease. Crumble and set aside.
Add onions to bacon grease and cook until tender. Remove onions with a slotted spoon. Combine bacon and onions in a bowl and set aside.
If using fresh spinach leaves, saute about about 3 cups for 1-2 minutes (don't let them get too wilted). They will cook down fast. Set aside.
For each omelet, melt a little bit of butter in a small Teflon coated fry pan.
Mix 2 eggs with a whisk and pour into fry pan.
Sprinkle one-quarter of the bacon, onions, spinach, tomato (if desired) and feta cheese to your liking.
Cook until egg is almost set, then flip half of the omelet over to fold in half and cook until egg is no longer runny and cheese is somewhat melted. Season with salt and pepper.
Remove to a plate and then make your next omelet.
NOTE: Makes 4 omelets. Can also make 1 large omelet using a large fry pan and cut into 4 wedges.