Goat cheese, greens, turkey bacon, and sun-dried tomato omelette
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Ingredients
Cooking spray
2 spray(s)
Green bell pepper
¼ cup(s), chopped, diced
Onion
¼ cup(s), chopped, diced
Collard greens
1 cup(s), chopped, chopped
Cooked turkey bacon
1 slice(s)
Egg
2 item(s), large
Table salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), 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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