Egg Roll Wrapped in Bacon
Preparation time: 10 minutes
Cooking time: 12 minutes
1 tablespoon olive oil
8 large eggs
½ cup heavy cream
2 tablespoons unsweetened almond milk
2 cups baby spinach, coarsely chopped
1 cup shredded cheddar cheese
4 slices bacon
Salt and pepper, to taste
Preheat oven to 350F.
Line 10-inch baking sheet with parchment paper, leaving sides overhanging. Brush parchment with oil.
In a bowl, whisk eggs with heavy cream, almond milk, salt, and pepper.
Pour into prepared pan and sprinkle with spinach.
Bake the omelet for 10-12 minutes or until the edges are set.
Remove the omelet from the oven and sprinkle with cheddar cheese.
Cut the omelet into four strips. Roll each strip and wrap with a piece of bacon.
Heat large non-stick skillet over medium-high heat.
Add rolled omelet and fry for 3 minutes, just to sear the bacon.
Nutritional info per serving:
Total Fat 36.5g
Total Carbohydrate 2.4g
Dietary Fiber 0.4g
Total Sugars 1g