Name: Six-Egg Omelet with Veggies and Cheese recipe
Ingredients: 6 eggs;4 slices turkey bacon, cooked and finely chopped;8 small mushrooms, diced;½ yellow onion, diced;½ medium green bell pepper, diced;½ medium red bell pepper, diced;1 teaspoon Creole seasoning (such as Tony Chachere's®);2 tablespoons vegetable oil;4 slices Cheddar cheese (such as Tillamook®), or to taste

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Ingredients

6 eggs 4 slices turkey bacon, cooked and finely chopped 8 small mushrooms, diced ½ yellow onion, diced ½ medium green bell pepper, diced ½ medium red bell pepper, diced 1 teaspoon Creole seasoning (such as Tony Chachere's®) 2 tablespoons vegetable oil 4 slices Cheddar cheese (such as Tillamook®), or to taste

Nutrition Info

251.1 calories carbohydrate: 4.4 g cholesterol: 222.6 mg fat: 19.7 g fiber: 0.9 g protein: 14.7 g saturatedFat: 7.3 g servingSize: - sodium: 494.9 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Directions

Combine eggs, turkey bacon, mushrooms, onion, green bell pepper, red bell pepper, and Creole seasoning in a bowl. Stir egg mixture well to combine.
Heat a skillet over medium-low heat. Add oil. Pour egg mixture into the skillet. Cook until edges are dry, about 5 minutes. Flip omelet over. Place Cheddar cheese slices on top of the omelet and cook until set, 5 minutes more. Fold omelet over the cheese. Flip again and cook 2 minutes. Flip once more and cook until cheese is melted, about 2 minutes more.
Remove omelet from the pan and allow to sit for 1 minute to cool.

Recipe Yield

6 servings

Recipe Note

Quick and easy veggie omelet. Flavorful!

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Six-Egg Omelet with Veggies and Cheese

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