Spinach, Cheddar, and Bacon

(from kintyre’s recipe box)

about 350 calories, 27 grams of fat per omelet

Source: Good Housekeeping

Serves 4 people

Categories: breakfast, dinner, not tried

Ingredients

  • spinach, 1 large bunch (10 to 12 ounces)
  • 1 cup shredded Cheddar cheese
  • 4 slices bacon
  • 8 eggs
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 4 teaspoons margarine or butter

Directions

  1. In 3 quart saucepan, cook spinach, rinsed and tough stems removed, over high heat just until wilted; drain.

  2. Press out excess liquid from spinach; coarsely chop.

  3. Divide spinach, Cheddar cheese, and bacon, cooked and crumbled, among omelets.

  4. Beat 8 eggs with water and salt.

  5. For each omelet, melt 1 teaspoon margarine or butter in nonstick 8 inch skillet over medium high heat.

  6. Pour 1/2 cup of egg mixture into skillet; cook until set (about 1 minute), gently lifting edge.

  7. Spoon one-fourth of filling on half of omelet, fold over other half, slide onto plate.

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