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Omelet stuffed with mushrooms, peppers, and JENNIE-O® Turkey Bacon in a white bowl.

Turkey Bacon & Mushroom Omelet

Name: Turkey Bacon & Mushroom Omelet
Total time: 25 min
Yield: 1
Cuisine: American
Ingredients: 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

Nothing beats waking up to sizzling bacon…except waking up to sizzling bacon wrapped in a delicious mushroom omelet. This carb conscious, gluten free Turkey Bacon & Mushroom Omelet recipe takes less than 15 minutes to make!

Total Time

25 Minutes

Serving Size

1 serving

slices JENNIE-O® Turkey Bacon

1/2

cup sliced mushrooms

cup egg substitute or 4 eggs

tablespoons water

1/2

cup shredded low-fat cheddar cheese

teaspoons chopped tarragon

1/4

cup thinly sliced green onions

tablespoon chopped parsley

Heat oven to 375°F.

Preheat a nonstick skillet or electric griddle over medium heat (375°F). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently.

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.

Calories

210

Protein

26g

Carbohydrates

Fiber

Sugars

Fat

Cholesterol

35mg

Sodium