Another inverted omelet. I love ’em! This breakfast creation came together with a little leftover spinach from last night’s dinner. Many of my breakfast creations involve dinner leftovers. Not fond of keeping leftovers lolling around in my refrigerator for over a day. 🙂 This one was particularly tasty and the hubs volunteered “Be sure to post this one to the blog.” He isn’t usually vociferous about what he eats so I really take note when he is. This recipe is suitable for all phases of Atkins, Keto diets, Paleo and Primal as well.
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2 slices bacon, chopped
2 small slices cured ham, chopped (I used Cure 81)
¼ tsp. onion powder
½ T. unsalted butter
½ c. cooked spinach, drained
1 oz. shredded Monterrey Jack cheese (about ¼ c.)
3 extra large eggs, beaten (or 4 smaller ones)
Pinch homemade Cavender’s Greek Seasoning
DIRECTIONS: Preheat oven to 350º. In a 7″ non-stick skillet over high heat, fry the bacon and ham until nearly done. Add the onion powder and stir. Add butter and melt. Using your spatula, distribute the meat mixture evenly on bottom of skillet. Evenly dot the surface with the spinach. Sprinkle the top with the cheese. Beat the eggs in a bowl with the pinch of Cabender’s spice and pour them slowly over the top disturbing the spinach-meat mixture as little as possible (for the prettiest final result). Pop into 350º oven for about 15-17 minutes or until set but not actually browning. Remove, loosen edges by running a spatula around the omelet rim. With one hand, invert a plate (centered) over the skillet. With both hands, pick up the skillet and flip the pan to allow the omelet to drop onto the serving plate, hopefully in the center. If your skillet handle prevents centering (like mine), push the omelet on the plate with your spatula to try centering. Cut into 4 wedges.
NUTRITIONAL INFO: Depends on how you cut/consume this, but assuming this is for 2 adults, each serving will contain:
31.9 g fat
3.45 g carbs, 1.05 g fiber, 2.40 g NET CARBS
26.55 g protein
1013 sodium (from the meats)