Vegetable, Bacon, and Cream Cheese Omelet
Total Yield: 1 omelet - 6 g of carbs
Serving Size: 1 omelet - 6 g of carbs
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Ingredients: Carbs:
4 slices turkey bacon 0 g
1 tbsp scallions 1 g
1 oz mushrooms (~1 mushroom) 1 g
1/3 c. broccoli, chopped 2 g
1 oz cream cheese 0.4 g
2 eggs 1.6 g
Salt and pepper to taste 0 g
Olive oil for sautéing 0 g
Directions:
Cook the turkey bacon in a skillet until the sides start to caramelize. In the mean time, chop the scallions and broccoli into small pieces. Slice the mushrooms into small slices as well.
When the turkey bacon is done, set it aside and cut it into pieces. Sauté the broccoli and mushrooms in the olive oil until the mushrooms are soft. Set these aside as well.
Pour a little more olive oil into the skillet. Whisk the eggs in a small cup, then pour into the skillet. Tilt the skillet so the egg spreads out into a thin disk. Once the egg is still a little wet in the center, smear or drop half of the cream cheese on the right half of the egg disk, then top that with the turkey bacon and vegetables. Smear the other half of the cream cheese on top of the vegetables. Flip the left side of the egg over onto the omelet filling, and hold your spatula on it for a little bit so the fold will stay put. Cook it until there is no runny egg. Slide it carefully onto a plate, and top with salt and pepper if needed.
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