Two Better Omelets

Two Better Omelets: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

2 eggs

1 teaspoon water

1 tablespoon (7.5 g) grated Gruyère cheese (or Parmesan)

1/4 teaspoon each salt and fresh-ground black pepper Olive oil cooking spray

2 slices nitrate-free turkey bacon, sliced into bite-size pieces

2 tablespoons (16 g) grated apple

1/3 cup (10 g) chopped fresh baby spinach

Cooking Instructions:

Protein-Packed Green Eggs and Bacon Omelet

From Dr. Jonny: To boost this omelet, we’ve added extra protein with lower-calorie nitrate-free turkey bacon, used olive oil instead of butter for the olive phenols that are so good for you, and added mushrooms and spinach. (The spinach provides iron, calcium, potassium, vitamin K, vitamin A, fiber, and the superstars of eye nutrition, lutein and zeaxanthin.) Satisfying and as healthy as Jack LaLanne. And it’s not just for breakfast—it works great as an “anytime” meal!

In a small bowl, lightly whisk the eggs, water, cheese, salt, and pepper.
Spray a small, light skillet (or a 7-inch, or 18-cm, omelet pan) with olive oil and heat over medium heat. Add the bacon and apple and cook until the bacon is crispy. Add the spinach, stir to combine and wilt, increase the heat to medium-high, and pour the egg mix gently over the contents of the pan.

Do not disturb for about 30 seconds, then, using your spatula, lift the edges of the omelet up and allow the runny egg on top to seep underneath and cook until the whole thing is firm enough to turn. Gently lift and tuck one side of the omelet, keeping the filling inside. Flip if you need to cook it further, and slide it off onto a plate.