BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET

Bacon, Mushroom and Pepper Jack Cheese Omelet image

Provided by Vickie Parks

Categories Eggs

Time 15m

Number Of Ingredients 9

2 large eggs, beaten
1 Tbsp low-fat milk
1 pinch salt
1 pinch black pepper
1 slice bacon, cooked and crumbled into pieces
2 button mushrooms, sliced
1 1/2 oz grated pepper jack cheese
1 Tbsp black olives, sliced (i try to use spanish black olives when i can get them)
1/2 green onion, sliced

Steps:

1. Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
2. In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet. Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
3. When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
4. Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
5. Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.