Yield 2 Omelets
Prep Time 5 Minutes
Total Time 5 Minutes
- 2 slices thick cut bacon, uncooked
- Nate’s Hot Honey, for drizzling
- 1 tsp extra virgin olive oil
- ¼ cup finely chopped spinach
- ½ cup sliced mushrooms
- 6 eggs
- 1 Tbsp heavy cream
- 3 Tbsp shredded jack cheese, plus more for topping
- ½ tsp salt
- ¼ tsp pepper
Directions
Preheat your oven to 415℉. Place your bacon on a sheet pan lined with foil, then drizzle generously with hot honey.
Bake for 10-12 minutes, or until baked to your desired crispiness. Once completely cooled, chop into bite-sized pieces and set aside.
In a non-stick skillet, heat the olive oil over medium heat. Add in the spinach and mushrooms, then cook for 4-5 minutes, or until they begin to soften.
Meanwhile, whisk together the eggs, cream, cheese, salt and pepper.
Once the spinach and mushrooms have softened slightly, add the egg mixture to the pan. Swirl it around in the pan evenly.
Once the mixture starts to cook through, about 3 minutes, flip in the pan and cook through on the other side.
Fold the egg into thirds as you slide it off the pan for a traditional omelette look. Top with more cheese, as desired.
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