Apple Wood Bacon and Spinach Omelet
Apple Wood Bacon and Spinach Omelet
Directions
- Heat a 7-10 inch egg pan over moderate heat. While the pan is heating, beat the eggs in a mixing bowl with a wire whisk until blended, but not frothy.
- When the pan is hot enough to sizzle a drop of water, add the butter and oil. When the butter stops foaming, whip the eggs a couple of times and pour into the pan. Let the eggs sit until they begin to cook around the edges.
- Lift the edges of the eggs with a rubber spatula and tip the pan to allow the liquid to run underneath. Repeat this process until the top is thickening and very little liquid egg remains.
- Add the bacon, Swiss cheese and blanched spinach across the bottom of the omelet and add salt and pepper, if desired.
- Fold in half and slide onto plate. If serving two, cut in half before sliding onto plates. Garnish with a dollop of sour cream.
Ingredients
- 1-2 oz. cheese, Swiss
- 1-1/2 tsp. Nature's Best Dairy® Butter, Unsalted
- 1-2 dollops Nature's Best Dairy® Sour Cream
- 1/2 Cup(s) Peak Fresh Produce® Spinach, blanched or steamed
- 1/4 Cup(s). Ridgecrest® Bacon, Applewood Slice(s), cooked, crumbled
- 3 whole Ridgecrest® Egg(s), Large, beaten
- - salt and pepper, to taste
