3439. BACON, JALAPENO and SPINACH OMELETTE

makes one omelette


1 teaspoon ghee or olive oil
2 large eggs
½ jalapeno, seeded and minced
small pinch of fresh baby spinach
2 slices of bacon, cooked and crumbled
shredded cheese (optional)
sea salt, to taste
black pepper, to taste

Heat the ghee (or olive oil) in a small nonstick skillet over medium-low heat.

Scramble the eggs in a small bowl. Add the jalapeno and baby spinach and mix thoroughly.

When the pan is hot, add the egg mixture. Allow it to cook for several minutes undisturbed, just until the top is starting to set. Sprinkle the bacon crumbles on top of the egg on one side of the pan. (If using shredded cheese, now is the time to add it.)

Use a silicone spatula to gently lift and fold one half of the omelette over on itself in the pan, so that all of the filling is enclosed in the egg. Allow it to cook for about 2 more minutes like this.

Slide the omelette out of the pan and right onto a plate. Top with extra jalapeno and/or bacon crumbles, if you desire, and a bit of salt and pepper to taste. Serve and enjoy!


bacon recipe source: Ashley Holmes, Cook Like a Cavewoman, September 13, 2014