Bacon, Cheddar, and Vegetable Omelette

Want this for breakfast? Lunch? Dinner? No matter what time of day you serve this fluffy pie, it's sure to be a hit! I think it washes down with orange juice just as well as it does with a Blue Moon! :) All the veggies make it a great light and healthy meal!

Ingredients:


6 large eggs
2/3 cup of half and half
4 strips of turkey bacon, cut into thin strips
1/2 white onion, diced
1 cup crimini mushrooms, sliced
1/2 cup cut broccoli (in small pieces)
1 cup chopped kale
1 large minced garlic
1 tsp paprika
1 tsp no salt seasoning (your favorite)
1/2 cup of shredded cheddar cheese
Olive oil
salt and pepper to taste

• In a large glass bowl, crack in the eggs, pour in half and half, a pinch of pepper, and whisk together until all incorporated. Add a little bit more than half of the cheese and stir. Reserve the remaining cheese.
• In a medium skillet, turn heat to medium high and add about 2 tsp of olive oil. Saute broccoli and kale until lightly wilted with a pinch of salt and half of the garlic. Add onions and mushrooms adding a drizzle of olive oil if needed. Light pinch of salt.
• Add turkey bacon and cook together for about 5 minutes adding the rest of the garlic, spices, and a pinch of salt and pepper.
• Meanwhile, spray a  9" x 2" round cake pan (alt a square baking dish) with non stick spray and preheat oven to 450*.
• Turn off skillet, remove from unit and cool.
• Take mixture and pour into egg mixute. Gently stir then transfer to the cake pan. Top with remaining shredded cheddar.
• Bake for 20-25 minutes and for the last 2 minutes, broil until top is golden and delicious looking!

Enjoy with some fruit or a small salad. I hope you like this smoky, cheesy egg cake!