A quick and easy to make breakfast, loaded with bacon bits.
|3||Strips of Maple Leaf Bacon|
|1||Clove of garlic|
|1/3 cup||Baby spinach|
|1 cup||Smoked Gouda (shredded)|
|1 cup||Sharp Cheddar (shredded)|
|2 tbsp||Parmigiano reggiano (shredded)|
CUT the bacon strips into ¾" strips and toss them into a medium sized non stick frying pan.
MINCE the garlic into fine pieces. Shred up all of the cheeses into very fine pieces
FRY the bacon on medium heat until it is almost crispy. Once it is almost crispy, toss in the garlic and cook until it is fragrant. Meanwhile, crack the eggs into a bowl and beat them. Mix in the spinach and a little bit of salt and pepper along with the eggs. Once the bacon is crispy, add the eggs and spinach mix.
MIX the eggs around with a spatula and swirl the pan for about the first 30 seconds of cooking to get a nice even layer. Add in the cheeses once the eggs look like they are starting to come together. Place the lid on the frying pan, and allow it to finish cooking.
FLIP the omelette in half once done cooking, using the spatula to fold it in half. Plate it and serve.
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