Bacon Spinach Omelet
with Turmeric and Honey
This omelet was inspired by Half Baked Harvest’s Naan Breakfast Sandwich in which she scrambled eggs, turmeric, and spinach together and essentially makes a fancy grilled cheese, drizzling honey on the top. It’s delicious, but I needed a healthier version of this without the naan bread (since I don’t need those carb calories in the morning, nor do I keep a stash of naan bread in my pantry).
If the thought of eggs and honey together makes you cringe, I was in that camp too until I tried the Naan Breakfast Sandwich. Try this omelet combo with the scrambled eggs, turmeric, bacon, spinach, garlic, and feta (or goat cheese). The sweet honey drizzled on top seals the deal and brings it all together.
Why do I love this breakfast so much? With the bacon and eggs I start my day with about 18 grams of protein while the spinach starts my day off with a healthy dose of micronutrients. The garlic supports my immune system and turmeric is a powerful anti-inflammatory and antioxidant superfood. The feta and honey…well, they help make this omelet feel extra special.
I plated this omelet with a golden, or yellow, kiwi because I’ve only discovered this fruit in the past couple years, and it’s one of my favorites and in season right now. I hope you enjoy this omelet. All the ingredients are ones that I typically keep stocked so I can enjoy this omelet variety any day of the week!
Ingredients:
2 eggs, scrambled
2 slices of bacon, cooked & chopped (see note below)
1 handful of spinach, chopped
1 small garlic clove, minced
30 g (1 oz) feta cheese
1/2 tsp turmeric
1/2 tsp butter
Red pepper flakes, to taste
Pink Himalayan salt & pepper, to taste
Honey for drizzling on top
Instructions:
Prepare all your ingredients: chop spinach, bacon & feta. Mince the garlic.
Crack and scramble the eggs. Add turmeric and 2-3 pinches of salt and gently scramble it in.
In a small, non-stick frying pan over medium-high heat, sauté garlic and red pepper flakes in butter for about 30 seconds. Add chopped spinach and bacon and continue to sauté until spinach is wilted. Spread mixture evenly over the bottom of the pan.
Pour in scrambled turmeric eggs. Once the bottom is set, use a rubber spatula to lift the edges of the omelet. Tilt the pan so that the runny egg runs underneath the cooked egg. Repeat this around the edge of the omelet until no more runny egg is left in the center.
Flip omelet. Add feta cheese on half a side. Cook for another minute and fold the omelet in half over the cheese. Slide the omelet out onto a plate.
Drizzle honey over the top and enjoy!
*note - I batch cook bacon in the oven when I open a package and store leftovers in the fridge to use in a variety of breakfasts throughout the week. I buy the no sugar, uncured (no nitrates or nitrates added) kind of bacon.
