You only need one skillet to make this tasty Keto Bacon Mushroom Spinach Omelette!

Fall back on this trusty omelet recipe you can whip up in minutes. Easy to make, this recipe comes loaded with extra protein and fresh veggies to keep you fed and fit. Best part is, it’s completely keto-friendly, gluten-free, and dairy-free.

For this recipe, crispy bacon combines with sautéed mushrooms and spinach for a mouthwatering filling. If possible, try opting for pasture-raised bacon and eggs to reduce exposure to added hormones and fillers. Along with added benefits from quality meats, you can also boost your fiber with extra veggies and dairy-free cheeses. (This cauliflower cheese is our favorite!).

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To get started, cook the bacon slices in a skillet until crispy on both sides. Make sure the fat is rendered before transferring to a plate lined with paper towels. This will help absorb any excess oil.

Once the oil is absorbed, cut the bacon into thin strips. Set aside and cook the mushrooms in the same skillet, for five minutes, in one single layer. Make sure not to disturb the mushrooms during this time. Moving them too soon will make it difficult to achieve a golden brown color. When ready, flip and cook an extra three minutes. Set aside and stir in the spinach.

Next, cook the spinach until the leaves are wilted. Set aside and turn the heat down to medium low. Pour the beaten eggs into the skillet and swirl until the eggs cover the pan in one even layer. Allow the eggs to cook for four minutes, or until the top is slightly shiny.

Then, place the crispy bacon, sautéed mushrooms, and wilted spinach on one half of the eggs. Check that the bottom of the omelet is golden brown before folding over the filling. Cut the omelet in half and garnish with chopped parsley and ground pepper. Serve warm and enjoy!

Felicia Lim

Keto Bacon Mushroom Spinach Omelette

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Total time:30 mins

Cook Time:25 mins 25 minutes

Prep Time: 5 mins 5 minutes

Serves:2

Nutrition facts:28 grams of protein6 grams of carbohydrates27 grams of fat

Keto Bacon Mushroom Spinach Omelette

Recipe by: Felicia Lim

You only need one skillet to make this tasty Keto Bacon and Mushroom Spinach Omelette.

Tools

• Large skillet

Ingredients

• 4 thick-cut bacon slices
• 2 cups cremini mushrooms, sliced
• 2 cup spinach leaves
• 6 large eggs, beaten
• ¼ cup parsley, chopped
• ¼ t black pepper

Instructions

• Place the bacon slices in a single layer in a large skillet over medium-high heat. Allow them to cook for at least five minutes on each side, or until both sides are crispy and brown.
• Set the bacon slices onto a plate lined with paper towels to drain the excess oil. Then, cut the bacon into ½-inch wide by 2-inch long strips.
• In the same skillet, arrange the mushroom slices in a single layer. Let them cook undisturbed over medium-high heat for five minutes, then flip them over and cook for an additional three minutes. Set the cooked mushrooms aside.
• Cook the spinach leaves in the same skillet until they are wilted. Set them aside.
• Beat the eggs and pour them into the same skillet over medium heat. Swirl the pan to make sure the beaten eggs cover the entire surface. Allow the eggs to cook for four minutes, or until the surface is slightly shiny.
• Add the crispy bacon slices, sautéed mushrooms, and spinach onto one half of the eggs.
• Let the egg fully cook and then gently fold half of the remaining omelet over the filling.
• Cut the omelet in half, serve on two plates, and sprinkle with chopped parsley and black pepper.

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