Marathon training is tough! Kudos to anyone out there who has ever done it before. You know what the two main shockers are when you start training to run 26.2 miles? (I know, I must be nuts!) It’s how tired you are and how hungry you are! Again, I’m an avid cereal eater. But some days a bowl of cereal just doesn’t cut it. Plus, I’ve been trying to add more protein to my diet.
What is a great source of protein that lots of people eat for breakfast? Eggs! Now there is nothing wrong with the 2-step easy peasy scrambled egg, but let’s be adults here and eat an eggy breakfast made for the wiser of years. Haha! Okay, not true. My 1 1/2 year old Emry downed this breakfast and signed for more.
This is no boring omelet with predictable melted cheddar cheese in the middle. This omelet yields a salty tang due to the turkey bacon and crumbled feta packaged inside. And for some extra health benefits I threw in some chopped spinach. Of course an omelet is not an omelet in my books without some sliced avocado on top. Good morning and good day world!
Bacon Spinach Feta Omelet
Ingredients:
3 slices of turkey bacon (I used reduced sodium)
1 cup packed spinach leaves, chopped
2 eggs
salt
pepper
2 tablespoons crumbled feta cheese
1/4 sliced avocado
Directions:
1. Prepare ingredients by chopping bacon into 1/4″ squares. Finely chop spinach leaves. Whisk eggs together and sprinkle with some salt and pepper. Slice the avocado.
2. Spray a 9″ round skillet with cooking spray and heat over medium heat. Cook bacon pieces for about 5 minutes until they begin to brown. Reserve 1 tablespoon and set aside on a paper towel.
3. Add chopped spinach and cook for an additional 2 minutes, constantly stirring so bacon doesn’t burn.
4. Reduce heat to medium low and pour in eggs. Tilt pan to coat bottom evenly with the eggs. Put a lid on top and let cook for 2 minutes until barely set.
5. Remove pan from heat and sprinkle 1 1/2 tablespoons of feta on half of the egg. Fold the half without cheese over the other half.
6. Transfer to plate and top with sliced avocado, remaining feta cheese and reserved bacon pieces.
Serves 1
- 3 slices of turkey bacon (I used reduced sodium)
- 1 cup packed spinach leaves, chopped
- 2 eggs
- salt
- pepper
- 2 tablespoons crumbled feta cheese
- ¼ sliced avocado
- Prepare ingredients by chopping bacon into1/4" squares. Finely chop spinach leaves. Whisk eggs together and sprinkle with some salt and pepper. Slice the avocado.
- Spray a 9" round skillet with cooking spray and heat over medium heat. Cook bacon pieces for about 5 minutes until they begin to brown. Reserve 1 tablespoon and set aside on a paper towel.
- Add chopped spinach and cook for an additional 2 minutes, constantly stirring so bacon doesn't burn.
- Reduce heat to medium low and pour in eggs. Tilt pan to coat bottom evenly with the eggs. Put a lid on top and let cook for 2 minutes until barely set.
- Remove pan from heat and sprinkle 1½ tablespoons of feta on half of the egg. Fold the half without cheese over the other half.
- Transfer to plate and top with sliced avocado, remaining feta cheese and reserved bacon pieces.
