Bacon and Asparagus Omelets

  • 6 slices thick-cut bacon
  • 1 T. olive oil
  • 8 oz. fresh asparagus, trimmed and cut into bite-sized pieces
  • 4 large mushrooms, sliced
  • 1/2 small white onion, sliced
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 4 eggs
  • 2 T. skim milk
  • 2 oz. crumbled feta cheese

Fry the bacon until crisp. Drain and cut into small pieces.

Heat the oil in a skillet and sauté the asparagus, mushrooms and white onion with the garlic and seasonings until crisp-tender. Remove from the skillet and keep warm.

In a small bowl, whisk the eggs and milk together to form a homogenous mixture. Pour half the mixture into the hot skillet and cook over medium heat. Sprinkle evenly with half the feta cheese and half the prepared filling. Cook for a minute longer, then carefully fold the egg mixture over the fillings and slide onto a plate. Repeat with the remaining ingredients.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
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