Mushroom and bacon omelette filling
4 oz, sliced
1 pinch, optional
1 small, finely chopped
½ tsp, chopped
cooked turkey bacon
2 slice(s), crumbled
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat.
- When hot, add mushrooms and pinch salt (optional); cook, undisturbed, until mushrooms begin to release their water, 3-4 minutes. Stir; cook, undisturbed, 2-3 minutes more.
- Add shallot; cook, stirring occasionally, until pan is mostly dry and shallots are lightly browned, 3 minutes. Add bacon and thyme; stir and cook 1 minute more.
- Serving size: 1/2 of filling