Apple Wood Bacon and Spinach Omelet


  1. 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.      
  2. 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.
  3. 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.
  4. Add the bacon, Swiss cheese and blanched spinach across the bottom of the omelet and add salt and pepper, if desired.  
  5. Fold in half and slide onto plate. If serving two, cut in half before sliding onto plates. Garnish with a dollop of sour cream.  


  • 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