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Turkey Bacon & Mushroom Omelet
This is a Gluten Free Recipe
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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
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.