Spinach, Cheddar, and Bacon
(from drharrington’s recipe box)
about 350 calories, 27 grams of fat per omelet
Source: Good Housekeeping (from RecipeThing user kintyre)
Serves 4 peopleCategories: breakfast, dinner, not tried
Ingredients
- spinach, 1 large bunch (10 to 12 ounces)
- 1 cup shredded Cheddar cheese
- 4 slices bacon
- 8 eggs
- 1/2 cup water
- 1/2 teaspoon salt
- 4 teaspoons margarine or butter
Directions
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In 3 quart saucepan, cook spinach, rinsed and tough stems removed, over high heat just until wilted; drain.
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Press out excess liquid from spinach; coarsely chop.
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Divide spinach, Cheddar cheese, and bacon, cooked and crumbled, among omelets.
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Beat 8 eggs with water and salt.
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For each omelet, melt 1 teaspoon margarine or butter in nonstick 8 inch skillet over medium high heat.
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Pour 1/2 cup of egg mixture into skillet; cook until set (about 1 minute), gently lifting edge.
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Spoon one-fourth of filling on half of omelet, fold over other half, slide onto plate.