Goat cheese, greens, turkey bacon, and sun-dried tomato omelette

SmartPoints® value per serving
Total Time
20 min
10 min
10 min


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)


2 item(s)

Table salt

1 pinch, or to taste

Black pepper

1 pinch, or to taste

Crumbled goat cheese

1 Tbsp


  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