Fancy name for a staple omelet:
This omelet combines the flavors of bacon and spinach, using turkey bacon to maintain the health factor. The history of bacon as we know it today can be traced back to Germany, and spinach is native to Persia. To commemorate the blending of German and Persian, this omelet takes it name from Wilhelm Wassmuss, the German Consul to Iran during the First World War, also known as the German Lawrence of Arabia.
Ingredients:
EGG ALTERNATIVE, EGG WHITES 1/2 cup
OMEGA-3 EGG 1 whole (large)
TURKEY BACON 3 slices
SPINACH, BABY 2 cups
MUSHROOM, RAW 5 medium, sliced
PROVOLONE CHEESE 1 slice (28 g)
Instructions:
In a large bowl, whisk the whole egg and egg whites together until thoroughly blended. Fry the turkey bacon in a large skillet (ca. 10-inch diameter) over medium-high heat for 4 minutes, turning once. Add the sliced mushrooms, and continue cooking and stirring for another 3-4 minutes. Add the baby spinach and stir for a few seconds, just until the spinach has welted. Coat the skillet (and the contents of the skillet) with cooking spray, and then add the beaten eggs. Be sure the eggs are spread throughout the bottom of the skillet, cover and reduce heat to medium-low. Cook for approximately 4 minutes, until the eggs are cooked throughout, being careful not to burn the bottom of the eggs. Remove the cover, add the slice of provolone cheese, fold in half and serve.
Makes 1 serving.
Nutritional Information
Calories 392
Protein (g) 37
Carbohydrates (g) 10
Fat (g) 21
- Saturated Fat (g) 9.5
- Monounsaturated Fat (g) 4.4
- Polyunsaturated Fat (g) 1.3
- Omega-3 (g) 0.2
- Omega-6 (g) 1.1
Wassmuss Omelet
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