This recipe and photo are adapted from https://blog.paleohacks.com/keto-bacon-mushroom-spinach-omelette/# . Check out their website for excellent paleo recipe ideas!

This is a quick and easy breakfast style dish that is versatile enough to be eaten any time of the day. It only uses one skillet for easy clean-up.

This recipe is compliant with Dairy-Free, Paleo, Ketogenic, SCD, and Gluten-Free diets.

Serves: 2

Ingredients

TGIFungi Mushrooms

TGIFungi Mushrooms

  • 4 thick-cut bacon slices

  • 2 cups assorted mushrooms, sliced

  • 2 cup spinach leaves

  • 6 large eggs, beaten

  • ¼ cup parsley, chopped

  • ¼ t black pepper

  • Sea Salt to taste

Instructions

  1. Place the bacon slices in a single layer in a large skillet over medium-high heat. Allow them to cook for at least five minutes on each side, or until both sides are crispy and brown.

  2. Set the bacon slices onto a plate lined with paper towels to drain the excess oil. Then, cut the bacon into ½-inch wide by 2-inch long strips.

  3. In the same skillet, arrange the mushroom slices in a single layer. Let them cook undisturbed over medium-high heat for five minutes, then flip them over and cook for an additional three minutes. Lightly season with salt and pepper. Set the cooked mushrooms aside.

  4. Cook the spinach leaves in the same skillet until they are wilted. Lightly season with salt and pepper Set them aside.

  5. Beat the eggs and pour them into the same skillet over medium heat. Swirl the pan to make sure the beaten eggs cover the entire surface. Allow the eggs to cook for four minutes, or until the surface is slightly shiny.

  6. Add the crispy bacon slices, sautéed mushrooms, and spinach onto one half of the eggs.

  7. Let the egg fully cook and then gently fold half of the remaining omelet over the filling.

  8. Cut the omelet in half, serve on two plates, and sprinkle with chopped parsley and black pepper.