2cupsmixed greens including baby chardspinach, and arugula
1Tbspcooked and crumbled baconor purchase real bacon bits
1Tbspdiced pickled jalapeno
pinchHimalayan sea salt
olive oil cooking spray
In a small, nonstick skillet, heat the olive oil over high heat. Add the greens and saute, turning often, until very wilted. Transfer greens to a plate. Allow the pan to cool a bit before proceeding.
In a small bowl, lightly beat the eggs until smooth with a fork.
Spray the same small skillet with cooking spray. Heat over medium-heat. Add the egg mixture. On one side, layer the greens, bacon, and jalapeno. Season with a pinch salt.
Cook gently until egg is almost set, then use a rubber spatula to gently fold the half of egg without toppings over onto the other half to form the omelet. Continue to cook, flipping once, until egg is cooked through. Yields 1 serving.
Two cups of the mixed greens is essentially two handfuls. No need to measure.