Recipes
Turkey Bacon & Mushroom Omelet
This is a Gluten Free Recipe
Makes
1 serving 1
Prep time
Under 15 minutes PTM
Total time
Under 15 minutes PTM
Nutritional Information
| Calories | 170 | Fat | 9g |
| Protein | 16g | Cholesterol | 35mg |
| Carbohydrates | 4g | Sodium | 630mg |
| Fiber | 1g | Saturated Fat | 2.5g |
| Sugars | 2g |
Ingredients
3 slices JENNIE-O® Turkey Bacon
¼ cup sliced mushrooms
½ cup egg substitute or 2 eggs
3 tablespoons water
¼ cup shredded low-fat Cheddar cheese
1 teaspoon chopped tarragon
¼ cup thinly sliced green onions
1 tablespoon chopped parsley
Directions
Cook bacon as specified on the package. In skillet, sauté mushrooms 2 minutes or until softened. Set aside. Beat eggs with water. Pour egg mixture into a hot skillet; cover. Cook over medium-low heat 2 minutes.
Uncover; sprinkle with cheese, tarragon, green onions and mushrooms. Lay the cooked turkey bacon slices in the middle. Cover. Cook 3 minutes longer or until the omelet is cooked. Fold two opposite sides into the middle of the omelet. Sprinkle with parsley.
