Fresh Spinach Tomato and Bacon Omelet

Chef #848413's Note:

A healthy omelet with fresh garden vegetables and crisp pepper bacon. Fresh garlic and spinach add a savory taste to the omelet.

• Total Time: 18 mins
• Prep Time: 15 mins
• Cook Time: 3 mins

Ingredients:

Yield: 2 Omelets

• 6 slices pepper bacon
• 2 tablespoons plum tomatoes (Chopped)
• 2 tablespoons parsley (Chopped)
• 1 tablespoon garlic (Minced)
• 1 cup baby spinach (Blanched)
• 6 jumbo eggs (Brown)
• 2 tablespoons heavy cream
• 2 tablespoons unsalted butter

Directions:

1. Cook bacon crisp in a skillet. Chop 2 pieces bacon and place in a small bowl. Reserve the remaining bacon for service. Chop tomatoes, parsley and place in small bowls.
2. Place 3 eggs in a small bowl, 1-tablespoon heavy cream and wisk eggs. Season with salt and white pepper to taste. In a 8 inch omlet pan melt 1- tablespoon butter over medium heat and add eggs. As eggs start to set-up gently push to center using a rubber spatula.
3. Add 1-tablespoon chopped bacon, tomatoes, parsley, garlic and half the spinach. Cook for 1-2 minutes or until eggs set-up and flip omelet over. Cook omlet about a minute. Carefully remove omelet from pan by folding in half. Place on a plate and hold warm.
4. Repeat steps 2-4 for second omelet.
5. Garnish the plates with remaining bacon and fresh seasonal fruit.