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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Monterey Bacon & Tomato Omelet

Source: dLife

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

Nutrition Facts

Makes 1 servings
Amount Per Serving

Calories	321.1

Total Carbs	4.2 g

Dietary Fiber	0.6 g

Sugars	2.6 g

Total Fat	23.1 g

Saturated Fat	8.6 g

Unsaturated Fat	2.5 g

Potassium	261.3 mg

Protein	25.0 g

Sodium	521.8 mg

Dietary Exchanges 23.1 Fat, 0.4 Vegetables, 0.3 Meat, 0.2 Starch, 2.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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