Breakfast Omelet

This recipe is easy, quick, full of protein, low in carbs, and super filling! Plus, there are so many variations you can make with omelets. However, this one is definitely my favorite.

Servings: 1
1 serving= 315 calories, 36g protein, 5g carbs

Ingredients:
3 slices Jennie-O Turkey Bacon- Extra Lean 95% Fat Free- Cured
1/4 cup Kraft Natural Shredded Cheese- Fat Free- Cheddar
3 HEB Large Brown Eggs- All Natural- Cage Free
Grounded pepper

Directions:
Preheat the oven to 350, and while waiting, crack your eggs into a bowl. Place the bacon strips directly on the wire rack, and let them cook for 10 minutes. While waiting for the bacon to cook, whisk your eggs together, and add in your grounded pepper as desired. Spray a skillet with non-stick spray, and pour your eggs into the skillet. When the bacon is done, turn off your oven, and set aside the strips to cool. Turn the stove on high, 8-9,  and place your skillet on the burner. While the eggs are heating, measure out your cheese, tear your bacon into small pieces, and add to the cheese. When the eggs are ready to be formed into an omelet, pour your cheese and bacon mixture onto half the eggs, and use a spatula to fold the other half of the eggs on top. Using your spatula, close the sides of the omelet, and occasionally flip. When ready, turn off your stove, flip the omelet on to a plate, and let it cool for at least 5 minutes before serving.

Have an eggcellent breakfast! ;)

<3 Stephanie