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 of bacon cooked and diced

• ½ cup mushrooms, sliced

• 1 Tablespoon minced shallots

• ½ teaspoon minced garlic

• ½ teaspoon fresh thyme

• 1 teaspoon fresh rosemary

• 3 Tablespoons butter-divided

• Juice from ½ a lemon

• 1 cup fresh spinach

• Salt and pepper to taste

• 2 Tablespoons shredded Parmesan

• 2 Tablespoons 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 the pan.

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

3. Add the garlic, shallots, thyme, rosemary, and butter, and 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 it wilt. Stir in well after it has wilted, and remove from the heat

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

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

8. Close the omelet and place it onto a plate

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

Enjoy it with fresh fruit and toast.

Makes two omelets, depending on the size of the omelet