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
Heat oven to 375°F.
Cook bacon as specified on the package. In skillet, sauté mushrooms 2 minutes or until softened. Set aside. Whisk together eggs with water and pour egg mixture into hot skillet; cover. Cook over medium-low heat 2 minutes.
Stir in cheese, tarragon, green onions, mushrooms and turkey bacon. Bake 8 to 10 minutes or until set. Sprinkle with parsley.