Spinach Omelet
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Fresh veggies from the garden make for a perfect omelet. Good for breakfast or snack time!
Super easy
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Ingredients
For 1 Servings
Recipe
- 2 tablespoons bacon fat
- 1 cup fresh spinach, roughly torn and stems removed
- 2 green onions, sliced thinly
- 1/2 bell pepper, thinly sliced lengthwise (I used a yellow bell pepper)
- 2 eggs
- 2 tablespoons heavy cream
- 1/4 piece of Havarti cheese, cut into chunks or sliced
- 1/3 cup shredded cheddar cheese
- salt and pepper
Spinach Omelet Directions
- Beat eggs in small bowl with cream, salt and pepper. Set aside.
- Melt 1 tablespoon bacon fat in small skillet or omelet pan over medium heat. When hot, saute onions and bell pepper for about 2 minutes. Add spinach untill it is wilted. About 1-2 minutes. Remove the veggies to a dish and set aside. In the same skillet, melt the remaining tablespoon of bacon fat over meduim heat. When hot, pour in egg mixture and cook till edges are firm and the bottom is firm and cooked but the top is still a little runny. On one side, put the veggies then top with the cheese. Carefully flip one side of the cooked egg on the bottom over the side where the cheese and veggies are, covering the cheese and veggies. I cover with a top until done. This makes the omelet fluffy. Cook until the cheese is melted and eggs are not runny. Some people flip the omelet over, but I typically don't flip mine. Slide onto a plate and ENJOY!!
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