- 2 cups egg substitute
- 4 Eggland's Best Eggs
- 1/2 teaspoon salt
- 1/8 teaspoon hot pepper sauce
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup chopped red onion
- 1 teaspoon Italian seasoning
- 5 turkey bacon strips, diced and cooked, divided
- 1 pound sliced fresh mushrooms
- 2 teaspoons canola oil
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat paper with cooking spray and set aside. In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon.
- Pour into prepared pan. Bake at 375° for 15-20 minutes or until set. Meanwhile, in a large nonstick skillet, saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels; blot to remove excess moisture. Keep warm.
- Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon. Yield: 8 servings.
Originally published as Spinach Omelet Brunch Roll in Light & Tasty April/May 2007, p43
Enjoy this recipe with a sparkling wine.
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Reviewed Feb. 19, 2009
This was AWESOME...I wasn't sure when I started and now it's the new favorite -- love this book! Thank you.
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