Bacon and Pepper Jack Omelet

Salty bacon is pan-fried with fragrant garlic in this fluffy omelet, packed with baby spinach and piquant Pepper jack.

Bacon and Pepper Jack Omelet

Prep Time: 5 mins Cook Time: 15 mins Yield: 1 omelet

Serving Size: 1 omelet

Ingredients

2 large eggs 1 TB. heavy cream 1⁄4 tsp. freshly ground black pepper 2 oz. (55g) uncured bacon, diced 1 garlic clove, minced 1 TB. unsalted butter

1⁄2 cup grated Pepper jack cheese (about 2 oz.; 55g) 1 cup baby spinach 1 In a medium bowl, whisk eggs, heavy cream, and black pepper for about 30 seconds, or until fully combined and slightly foamy. Set aside.

2Place a medium nonstick skillet over medium heat. Add bacon to the skillet and cook, stirring frequently, for 3 minutes.

3Add garlic and continue to cook for an additional 1 to 3 minutes, or until garlic and bacon are lightly browned.

4Immediately remove bacon and garlic. Pour off bacon fat and return 1 tablespoon of bacon fat to the skillet.

5Reheat the skillet over medium heat and add unsalted butter.

6When the skillet is hot, pour in egg mixture. Shake the skillet vigorously to spread egg evenly along the bottom. 7 As egg begins to cook and coagulate, use a rubber scraper or spatula to carefully lift cooked edges from the sides of the skillet. Tilt the skillet to allow raw egg to run down lifted edges toward the bottom of the skillet to cook, about 2 minutes.

8When egg is coagulated but still moist, place cooked bacon and garlic, Pepper jack, and baby spinach on one half.

9Using a wide plastic spatula, flip empty half of egg over top of vegetables. Cook for 1 minute, and slide onto a plate. Serve immediately.

Nutrition per Serving

Fat 74% Protein 22% Net Carb 4% Ratio 1.3:1

Calories 567 Fat 47g Protein 31g Total Carbohydrate 7g Dietary Fiber 2g Net Carbohydrate 5g Variation: To make a Sausage and Swiss Omelet, simply replace bacon slices with 1⁄4 pound (115g) ground sausage, and use grated Baby Swiss instead of Pepper jack. You may also need to add an additional tablespoon of butter to make up for the missing bacon drippings.