Bacon Spinach Omelet

I have been making a lot of omelets in the morning and this is one of my favorites when I have fresh organic spinach. I use egg whites to make it lighter but add some light cream cheese which makes it feel much more rich and creamy and a SECRET ingredient (don't tell anyone) that adds another layer of flavor...whole grain mustard. Trust me, it's good.  I don't even miss the yolks!

Ingredients

1/2 cup Liquid Egg Whites

1/4 Red Onion, diced

2 slices Canadian Bacon, diced
1 tsp Minced Garlic
2 Cups Fresh Organic Spinach

2 Tbsp Light Cream Cheese
1 Tbsp Whole Grain Mustard

Garlic Salt and Pepper to taste

Extra Virgin Olive Oil Spray

Directions

1. Spray a medium skillet with EVOO spray and bring to a medium high heat, add onion, season with salt and pepper and sauté until translucent, about three to five minutes.

2. Add the spinach, garlic and bacon, season to taste. Sauté until spinach is wilted, about one to two minutes. Move mixture to plate and lower heat and wipe out skillet with a paper towel.

3. Shake egg whites to scramble. Spray some additional EVOO into warm skillet and slowly add egg whites. Season to taste. When edges firm, the middle begins to form bubbles and the spatula slides easily under edge, flip egg whites.

4. Drop cream cheese and whole grain mustard evenly across the middle of the egg whites, top with the spinach mixture and when bottom of omelet firms, fold in half and press gently.

5. Slide the omelet onto your plate and you're ready to eat!