One of my favorite inverted omelets. This one is simple, and uses bacon, ham and a bit of healthy spinach. Try it also without spinach for variety. This one is very tasty and the hubs loved it! 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 Monterey 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 Cavender’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:
402 calories, 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)