Ingredients for Bacon Mushroom And Pepper Jack Cheese Omelet
- 2 large eggs
- 1 tablespoon low fat milk
- 1/4 teaspoon salt
- a pinch of black pepper
- 1/4 cup crumbled cooked bacon
- 1/4 cup sliced button mushrooms
- 1/4 cup grated pepper jack cheese
- a few slices of black olives
- chopped green onions
- cooking spray
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How to Make Bacon Mushroom And Pepper Jack Cheese Omelet
- Lightly spray an 8-inch nonstick skillet with cooking spray.
- Heat the skillet over medium heat.
- In a small bowl, whisk together 2 large eggs, 1 tablespoon milk, 1/4 teaspoon salt, and a pinch of black pepper until light and frothy.
- Pour the egg mixture into the heated skillet.
- Cook uncovered for 3-4 minutes, or until the edges begin to set.
- Using a spatula, gently lift the edges of the omelet, tilting the pan to allow uncooked egg to flow underneath.
- Once the eggs are mostly set, sprinkle 1/4 cup crumbled cooked bacon (optional), 1/4 cup sliced mushrooms, and 1/4 cup grated pepper jack cheese over one half of the omelet.
- Cook for another 1-2 minutes, or until the eggs are fully cooked and the cheese is melted and slightly bubbly.
- Fold one side of the omelet over the filling, then fold the other side over to create thirds.
- Carefully slide the omelet onto a plate.
- Garnish with a few slices of black olives and chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
7g
Fat
55g
Carbs
2g
