Turkey Bacon and Mushroom Omelet




1 oz crimini mushrooms, cleaned and sliced

3 large eggs, Or substitute 6 oz. processed egg product

3 tbsp cold water

1 oz smoked Cheddar cheese, shredded

1 tsp fresh tarragon, chopped

1 oz green onions, thinly sliced

Parsley, chopped As needed

Fresh fruit garnish As needed



Cook bacon until crisp and done. Remove from pan and reserve.

Saute mushrooms for about 2 minutes. Remove from pan and reserve.

Beat eggs with water. Pour into a hot 10-inch skillet. Cover and cook for about 2 minutes over medium heat.

Uncover, sprinkle eggs with cheese, tarragon, onion and mushrooms.

Place bacon in the middle. Cover again and continue to cook over medium heat for another 3 minutes, or until the ometet is fully cooked.

Fold two opposite sides into the middle of the omelet. Place on a warm plate and sprinkle with parsley. Garnish with fresh fruit.

Nutrition Facts

450 Total Calories

300 Calories from Fat

33 g Total Fat

51 % Daily Total Fat

13 g Saturated Fat

65 % Daily Saturated Fat

705 g Cholesterol

235 % Daily Cholesterol

910 mg Sodium

38 % Daily Sodium

6 g Total Carbohydrates

2 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

3 g Sugars

33 g Protein

25 % Daily Protein

10 % Daily Vitamin C

30 % Daily Calcium

20 % Daily Iron