spinach omelet with Bacon

3		Crimi mushrooms diced
1/4  cup		fresh spinach sliced thin
1/8  cup		yellow onion diced
3		raw eggs whisked
1  pinch		course ground black pepper
1  slice		applewood bacon sliced in small pieces
1/2  ounce		Swiss Cheese - Diced, Low Fat
1  teaspoon		Daisy Sour Cream

Tip: For nutritional information on all the ingredients in spinach omelet with Bacon just click on each ingredient name. Then adjust the serving size for any spinach omelet with Bacon ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

I am doing a non-wheat diet, so my breakfast portions are large to keep me full. It is working great for me. If it is too much, I save it for lunch.
place eggs in a small container whisk until well blended. set aside
using a nonstick fry pan on medium heat add the sliced bacon, diced onion, diced spinach, diced Crimi mushrooms. Stir with a spatula often, when cooked through and bacon is done remove to a paper towel or plate. Using the same fry pan add the blended eggs, adding a pinch of course pepper. when the egg is cooked top with the cheese after it is halfway melted add the veggies and bacon. fold the egg over the mixture to create the omelet look top with sour cream.