Turkey Bacon & Mushroom Omelet
This is a Gluten Free Recipe
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6 slices JENNIE-O® Turkey Bacon
½ cup sliced mushrooms
1 cup egg substitute or 4 eggs
3 tablespoons water
½ cup shredded low-fat Cheddar cheese
2 teaspoons chopped tarragon
¼ cup thinly sliced green onions
1 tablespoon chopped parsley
STEP 1: Cook bacon as specified on the package.
STEP 2: Sauté mushrooms for two minutes or until softened. Set aside.
STEP 3: Beat eggs with water. Pour egg mixture into a hot skillet and cover. Cook over medium-low heat for two minutes.
STEP 4: Uncover and sprinkle with cheese, tarragon, green onions and mushrooms. Lay the cooked turkey bacon slices in the middle. Cover.
STEP 5: Cook three minutes longer or until the omelet is cooked. Fold two opposite sides into the middle of the omelet. Sprinkle with parsley.