Photo of Goat cheese, greens and sun-dried tomato omelette by WW

Goat cheese, greens and sun-dried tomato omelette

6
2
2
Smartpoints value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

cooking spray

2 spray(s)

green pepper(s)

¼ cup(s), diced

uncooked onion(s)

¼ cup(s), diced

uncooked collard greens

1 cup(s), chopped

cooked turkey bacon

1 slice(s)

egg(s)

2 item(s)

table salt

1 pinch, or to taste

black pepper

1 pinch, or to taste

crumbled goat cheese

1 Tbsp

Instructions

  1. Coat a medium nonstick skillet with cooking spray; heat over medium heat. Add green pepper and onion; cook, stirring occasionally, until softened and lightly browned, 3-5 minutes.
  2. Add collard greens and bacon; cook, stirring a few times, until heated through and greens are wilted, 1-2 minutes. Remove filling from pan; set aside and cover to keep warm.
  3. In a mixing bowl, whisk together eggs and a pinch each salt and pepper.
  4. Wipe same skillet clean; coat with cooking spray and then heat over medium heat. Add egg mixture; tilt pan to distribute egg. As eggs solidify, push them gently into center of pan; tilt pan to allow any uncooked eggs to fill open space around edges. Cook until there is no liquid remaining, about 1-2 minutes. Reduce heat slightly; cook until eggs are set, 30 seconds-1 minute more.
  5. Top omelet with reserved filling and cheese; fold over and slide onto a plate.
  6. Serving size: 1 omelette

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