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Spinach, Cheddar, and Bacon Omelet


1 Medium bunch spinach
4 Ounces Cheddar cheese, shredded
4 Slices bacon, cooked crisp and crumbled
4 Basic Omelets


Wash spinach. In 2 quart saucepan, cook spinach with water clinging to its leaves over high heat, stirring frequently, just until wilted. Drain in colander, pressing out excess liquid. Coarsely chop spinach; set aside. Prepare Basic Omelets. Fill each omelet with one-fourth of spinach, cheese, and bacon.


4 main-dish

Nutritional Information Per Serving

no nutrition information available

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