Veggie and bacon Omelet

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Red bell pepper

  Sweet, raw

  ⅓ cup, chopped or 50g

• Green bell pepper

  Sweet, green, raw

  ⅓ cup, chopped or 50g

• Spinach

  Raw

  ½ cup or 15g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• American cheese

  Pasteurized process, low fat

  2 slice (3/4 oz) or 42g

• Bacon

  Pork, cured, cooked, pan-fried

  1 strip cooked or 8g

Directions

1. Heat oil in a sauté pan over medium heat.
2. Slice mushrooms. Chop the bell pepper into fine cubes. Sauté with the spinach leaves until tender.
3. Whisk eggs together and pour into the pan over the vegetables. Cook over medium until mostly set. Top with the cheese and cover the pan with a lid to allow the eggs to finish cooking and the cheese to melt.
4. Serve and enjoy!
5. Cook bacon and add on top of finished omelette

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