They might seem like a lot of work... but omelettes are one of the easiest and quickest breakfast dishes! Not only can you make them healthy and low-calorie (with egg whites and reduced fat milk and cheese), they are also a great way to use up whatever veggies, cheeses, and meats you have leftover in the fridge. I had some cooked bacon leftover from yesterday's breakfast, so I decided I would use it in this morning's breakfast omelette!
Spinach, Bacon, Swiss Omelette
makes 1 omelette
2 egg whites
1/4 cup milk, fat-free
1 handful baby spinach, torn
2 slices bacon, cooked and crumbled
1 slice swiss cheese, reduced fat
salt to taste
pepper to taste
Spray a small fry pan with cooking spray. Place pan on stove and turn to medium heat.
In a small bowl, mix the egg, egg whites, baby spinach, and salt and pepper.
Pour egg mixture into the warm pan.
Once the bottom of the omelette is cooked and golden brown (about 3 minutes; the timing depends on thickness of omelette), carefully flip the omelette over.
Place the crumbled bacon and swiss cheese on one side of the omelette.
Continue cooking for 3 minutes or until the omelette is cooked through. Flip one side of omelette over onto the other, covering the swiss and bacon.
I only wish I had used a smaller pan, as I like my omelettes a little thicker. But pan size and omelette thickness sure doesn't effect taste... YUM! And since they are packed full of protein, omelettes are a great (and filling) way to to start the day!!!