Spinach, Cheddar, and Bacon Omelet

Southern Living
Makes 10 to 12 servings


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12 large eggs
1/2 cup sour cream
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon baking powder
1 (10-ounce) package frozen, thawed, and well-drained chopped spinach
2 tablespoons butter or margarine
6 small plum tomatoes, seeded and chopped
2 cups (8 ounces) shredded Cheddar cheese
1/2 cup cooked, crumbled bacon


Beat first 6 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well blended.

Melt butter in a 12-inch ovenproof skillet; add egg mixture.

Bake at 350º for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese, and bacon. Return to oven, and bake 15 to 20 more minutes or until set. Serve immediately.

Created date

November 2003