First, congratulations to Sugar + Spice, the winner of our custom-made logo giveaway!
Nancy and I love to sleep in a little on Sunday mornings, take a little time with the Sunday paper and a couple cups of coffee. Before we move on to the needs of the day, I love to make a hearty brunch. Omelets were the first things I found success in cooking and regularly return to them for the joy of eating something greater than the sum of its parts.
Omelets are also a perfect use of egg substitutes. You can feel free to use regular eggs in this, but the substitutes are much lower in cholesterol and calories.
This one is based on one Nancy had in an area restaurant and just fell in love with. When I made it, I understood why. I love the way the earthiness of the mushrooms and spinach, sauteed with the onions, mixes with the softness of the cream cheese and the smokiness of the bacon.
Not only is this omelet delicious, but it is only 273 calories, with 14 grams of fat and 3 of fiber. It is a good source of Vitamin C, Folate, Pantothenic Acid, Iron, Phosphorus, Potassium and Manganese, and a very good source of Protein, Vitamin A, Vitamin K, Riboflavin and Selenium.
1/2 tablespoon light butter
4 ounces sliced mushrooms
1/2 a medium onion, sliced
3 ounces fresh spinach
3 slices thin cut bacon (we use Ready Crisp)
1 tablespoon light cream cheese (cut into small pieces)
1/2 cup egg substitute (or 2 eggs whisked with a little milk)
Fresh ground pepper
Melt butter in a large skillet over medium heat. Add onions and mushrooms and saute until onions are softened. Add spinach and saute until wilted. Remove from the skillet and set aside.
Add bacon to skillet and cook until crisp. Remove and set aside.
In a medium omelet pan or skillet, over medium heat, add egg substitute. When the edges firm up pull back and allow uncooked egg to move to the outside. Sprinkle with fresh ground pepper. Toss pieces of cream cheese over half the omelet. Top with bacon and veggies. Fold open half of the omelet over and serve hot.