Source: dLife

An omelet made with turkey bacon, plum tomatoes, and Monterey Jack cheese.

Servings

4.5 tsp chopped scallions , sliced and divided
3 tbsp Tomatoes, whole, peeled, unsalted, canned , chopped
3 medium eggs
0.5 turkey bacon , cooked, drained, and crumbled
3 tbsp Cheese, monterey jack, shredded
1 cooking spray

1 Coat 8" nonstick skillet with cooking spray. Heat over medium.
2 Add 3 teaspoons scallion to skillet. Cook, covered, about 1 minute until scallions begin to soften.
3 Add tomatoes and cook uncovered for 30 seconds until just heated through. Transfer mixture to a small, covered dish to keep warm.
4 In small bowl, whisk eggs.
5 Place skillet over medium-low heat and spray again. Add eggs, cook for about 2 minutes until set around the edges.
6 Using spatula, lift edges of omelet, allowing uncooked egg to flow below cooked part. Cook 1 to 2 minutes until eggs are nearly set.
7 Arrange tomato and bacon over half of omelet. Sprinkle cheese over omelet. Fold opposite half over filling and cook for 1-2 minutes until the cheese is melted and eggs are completely set.
8 Slide onto plate and garnish with remaining scallions. Serve hot.