Spinach, Bacon, Egg & Cheese Omelette

This is a great nourishing breakfast to start your day off right. I’m trying to incorporate vegetables into my daily breakfasts, but it’s not always easy. This is the easiest and tastiest way I know how, and it has become a staple in my diet.

Basically, you need good quality pastured eggs and whatever cheese you like. If you have leftover breakfast meat in the fridge, that adds a nice dimension to it but you don’t really need it. Then whatever veggie you like. (I try to save leftover spinach or broccoli or asparagus from dinnertime to use in my breakfast.) In this instance, I had leftover bacon and spinach in the fridge so that’s what I used.

Crack the eggs into a bowl, add some heavy cream or milk and whisk. Then melt a couple pats of butter in a small iron pan over low heat. Low heat, I’ve learned, is key, as you don’t want the butter to brown. And don’t be afraid of using a couple tablespoons of butter. See my post on Embrace the Fats.

When the pan is hot and the butter is melted, pour in the eggs and allow them to cover the bottom of the pan. Sprinkle on top your cooked and crumbled bacon and whatever veggie you are using. (Remember, I’m using leftover veggies that are already cooked, so they just need to be warmed up.) While that cooks, grate some cheese. I used Parmesan. Cheddar works well too. If you have Swiss or Gruyere, even better!

When it starts to look like the bottom is getting set, carefully flip it over to cook the other side. (I hate runny eggs so I like to make sure both sides are done.) Then sprinkle the cheese on the done side and turn off the heat and let it sit while it cooks through and the cheese begins to melt.

It was too big for my plate so I folded it in half like an omelet and voila! DELISH.

And the best part?  My kids love it too.

The variations are limitless.  Try ham or sausage instead of bacon.  Try different kinds of cheese.  Try broccoli or asparagus instead of spinach.  What else do you add to your eggs?

Spinach, Bacon, Egg and Cheese Omelette
Author: 
Recipe type: Breakfast
Prep time: 
Total time: 
 
Ingredients
  • Good quality pastured eggs
  • Parmesan cheese
  • Bacon
  • Spinach
  • Heavy cream or milk
  • Butter
Instructions
  1. Crack the eggs into a bowl, add some heavy cream or milk and whisk. Then melt a couple pats of butter in a small iron pan over low heat. Low heat, I've learned, is key, as you don't want the butter to brown. And don't be afraid of using a couple tablespoons of butter. See my post on
  2. Embrace the Fats
  3. When the pan is hot and the butter is melted, pour in the eggs and allow them to cover the bottom of the pan. Sprinkle on top your cooked and crumbled bacon and whatever veggie you are using. (Remember, I'm using leftover veggies that are already cooked, so they just need to be warmed up.) While that cooks, grate some cheese. I used Parmesan. Cheddar works well too. If you have Swiss or Gruyere, even better!
  4. When it starts to look like the bottom is getting set, carefully flip it over to cook the other side. (I hate runny eggs so I like to make sure both sides are done.) Then sprinkle the cheese on the done side and turn off the heat and let it sit while it cooks through and the cheese begins to melt.
  5. It was too big for my plate so I folded it in half like an omelet and voila!