Spinach and Turkey Bacon Omelet Rollup [video]

http://greenlitebites.com/2011/09/26/spinach-and-turkey-bacon-omelet-rollup/
SpinachandTurkeyOmelet

My new breakfast obsession! I tend to go through spells. Right now I could easily eat this every day.

Nutritional Information is below the video…

Approx Nutritional Information per serving
Servings Amt per Serving
1 entire recipe
Calories Fat Fiber WWPs
161 8g 1g old: 4 new:4
Sugar Sat Fat Carbs Protein
1g 2g 2g 20g
8 comments »»
Posted in: 4 WWP, 4 WWPP, Video Posts
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8 Comments and 0 Replies

  1. Julie

    Hi Roni!

    I love rolling up my omelet! Back in Korea, it is something that comes up as a side dish just about all the time – a daily side dish for any meal of the day if you will.

    I use this specific pan for this: link to postfiles7.naver.net

    Any pan works…but I found this is super helpful cause it makes the rolling up process even more perfect! It’s a pan that is SPECIFICALLY made for roll up omelets..how cool is that?!?! haha

    Thanks for another great video :)

    Julie

  2. Michelle Harder

    I loved this. I watched the video last night and made it this morning. When it was done I rolled it in a sandwich petal wrap. I love eggs, I feel so much better when I have eggs for breakfast! This is my new favorite for the weekdays. Thank you!

  3. Barbara

    i want to thank you for this great recipe. I been making it alot lately.
    For me and the family and they like.
    Today I made it and added some hot peppers flakes.
    It was great.
    thank you again
    Barbara

  4. Phebe

    I just made this today for breakfast and it was awesome! I also like my eggs non-runny, and this method makes them perfectly. I added some zucchini (on the bacon side) too – since that’s my favorite thing to go with eggs. Today was the first time I’ve tried ketchup with eggs, and it’s actually pretty good! Great breakfast idea Roni!

  5. Sheena

    Ya! Thank You for this idea, I’m making it right now and will try ketchup with it. I’m like you and don’t like runny undercooked eggs it just makes me queasy.
    I love all of your recipe ideas, you put things together that I never would have thought of.
    Next Ill be trying the pomegranate and peas and I forget the other ingredient. I’m going to make my hubby try it, he is like your hubby in the food department!

  6. sixtyfive

    This is very close to my go-to breakfast. I make a mushroom/spinach omelet topped with a blob of sour cream with a slice of bacon on the side. Technique: Cook a pound of bacon (I use pork but you could use turkey) in a 400 deg oven. Drain and cool and store in a ziploc bag in fridge. When you want a slice nuke it on a little piece of paper towel for 20 seconds. I keep “Baby Bella” mushrooms on hand in an open top glass jar in the fridge. I grab 2 of them, slice, and begin to saute in a tiny bit of coconut oil. Add a small handful of frozen chopped spinach. Season w/salt and pepper. Whisk up 2 eggs while this is cooking, add kosher salt, and pour into the pan. I cook it pretty much the way you did except I’m not quite as obsessive about making sure it’s done to death. I just keep lifting the edges to allow the uncooked egg to flow underneath. I prefer a “moist” (not raw) omelet. Roll it out onto a plate and top with a blob of sour cream. Put the bacon on the plate.

  7. Stacey

    I’ve been eating this every day for the last few weeks. I sprinkle on some fat free feta cheese, fold it into thirds and have it as a sandwich on a 100 cal. sandwich thin. Thanks, Roni!

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