Fresh baby spinach adds garden flavor to this easy, delectable omelet.


  • 1 strip
  • 2 cups (16 oz.)
    Better'n Eggs®
  • 1 cup
    fresh baby spinach leaves
  • 1/2 cup
    Crystal Farms® Reduced Fat Shredded Mozzarella Cheese


  • In 10-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon; drain on paper towels. Reserve drippings. Crumble bacon; set aside.

  • In 10-inch skillet heat bacon drippings. Add 1 cup Better'n Eggs. As Better'n Eggs start to set use spatula to lift edge of cooked Better'n Eggs letting uncooked Better'n Eggs flow to bottom of skillet. Cook until Better'n Eggs are set but still moist.

  • Top with ½ of each filling ingredient: crumbled bacon, spinach and cheese. Fold omelet in half. Invert onto plate.

  • Repeat steps above with remaining ingredients. Cut each omelet in half; serve.

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  • Breakfast
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  • Diabetic-Friendly
  • Gluten-Free
  • >15 Minutes Prep Time