Bacon Mushroom & Spinach Omelet

Bacon, mushroom & spinach omelet - a hearty breakfast or brunch option with a flavorful egg base.

Bacon Mushroom and Spinach Omelet

Ingredients

• 1 Tablespoon olive oil

• 2 slices bacon cooked, diced

• ½ cup mushrooms, sliced

• 1 Tablespoon minced shallots

• ½ teaspoon minced garlic

• ½ teaspoon fresh thyme

• 1 teaspoon fresh rosemary

• 3 Tablespoon butter-divided

• Juice from ½ a lemon

• 1 cup fresh spinach

• Salt and pepper to taste

• 2 Tablespoons shredded Parmesan

• 2 Tablespoon shredded Pepper Jack cheese

• 4 eggs

• Fresh chives

Method

1. Heat a large skillet over medium heat. Add the bacon and cook until crispy-remove from pan.

2. Add the olive oil and add the mushrooms, cook until soft

3. Add the garlic, shallots, thyme, rosemary, and butter, cook until fragrant

4. Add the bacon back in, add salt and pepper, and squeeze in the lemon juice

5. Add the spinach and let wilt, stir in well after wilted, remove from heat

6. Place the other half of the butter into a small saucepan and use 2 eggs and make an omelet

7. Place half of the ingredients inside the omelet, add half of the Parm cheese and half of the the Jack cheese

8. Close the omelet and place onto a plate

9. Let the cheese melt, and top with snipped fresh chives

Enjoy with fresh fruit and toast

Makes 2 omelets depending on the size of the omelet