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Bacon & Mushroom Omelette with Creamed Fresh Spinach

By : IslandGirl

* Exported from MasterCook *
Bacon & Mushroom Omelette With Creamed Fresh Spinach
Recipe By : Judi [Island Girl]
Serving Size : 4 Preparation Time :0:00
Categories : Brunch/Breakfast Eggs
Entrees Ingredients
Fat Fast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups button mushrooms -- thickly sliced
1/2 Pound bacon -- diced
2 Cups fresh spinach -- * see note
4 large eggs
4 large egg whites
2 Teaspoons dried chervil -- * see note
1 Teaspoon fresh ground black pepper
4 Tablespoons heavy cream -- divided
2 Tablespoons butter -- divided
1/4 Teaspoon nutmeg

* note: this recipe assumes you have a 4-burner stove !8-); i'm guessing on the cups volume of the spinach, used 3-4 small bunches of fresh spinach, washed and cleaned of sand, was enough to cover the contents of a large skillet in a double layer when done; can use parsley instead of chervil, maybe double the amount.
Dice the bacon coarsley (1" slices across the strips), cook at med-low heat in a non-stickskillet until desired doneness (med crispy for me).
Pour the bacon fat into another, large, skillet; bring up to med-high heat and saute the mushrooms til browned on the edges but still firm; sprinkle the mushrooms with the pepper, the nutmeg and the and the bacon 'bits' from the first skillet and stir gently to combine; layer the spinach leaves over the top, turn down to very low and let simmer covered for 5 minutes (while beating the eggs); put on the back burne (off)r after 5 minutes if not ready with the eggs.
Beat the eggs and egg whites til foamy, add 1 tbsp of the cream and the chervil and whisk thoroughly; set aside.
Reheat to med the first skillet (with a skim of bacon fat still in it), adding 1 tbsp of the butter when hot; cook the egg mixture as an omelette, carefully turning over when mostly dry on top and lightly browned on the bottom. As soon as the omelette is turned over, turn off the heat under that skillet, cover it, and put it on the back burner (off).
Reheat the mushroom/bacon/spinach mixture til just starting to sizzle, if necessary, then add the final tbsp of butter and 3 tbsp of cream, stirring gently til thickened.
Serve immediately (spooning the mxture onto the omelette at the table is quite impressive).
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NOTES : per serving (4): 528.3 kCals, 43.7g fat 74.5% (18.3 sat, 18.3 mono, 4.4 poly), 265mg chol, 5.5g carb, 2g fibre, 28.2g protein, 1317mg sod, 591mg pot, 73mg calc, 2.8mg iron, 2.9mg zinc, 2058iuVitA, 70.2mcg folacin.

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