Bacon and Spinach Omelet Waffle - for St. Patrick's Day!
Today we’re celebrating St. Patrick’s Day with a fabulous veggie loaded #nakedbacon omelet. It’s green in color, but don’t let that fool you - there’s absolutely NO food coloring or anything artificial here. The beautiful green color comes from fresh baby spinach!
This recipe is Whole30 compatible and Keto and gluten free friendly. It’s made with just Whole30 Approved No Sugar Added Naked Bacon, eggs, and baby spinach. To further amp up the nutrition factor (and add more green!), we added diced green bell peppers.
The That’s right, you can use your waffle iron for more than just waffles! We love to make chaffles, crispy hashbrowns, and omelets!
Bacon and Spinach Waffle Iron Omelet
Time: 15 Serves: 2
Ingredients:
4-6 strips No Sugar Added Naked Bacon, cooked
2 eggs
1 cup baby spinach
1/4 green bell pepper, diced
salt and pepper to taste
Instructions:
Cook the bacon until it’s crispy. Set it aside. Once cooled, dice into bite sized pieces.
Add the eggs and spinach to a blender. Pulse until the spinach is broken down and fully incorporated with the eggs.
Turn your waffle iron to medium heat. Add half of the diced bacon and bell peppers and cook them together for about 2 minutes, spreading evenly across the waffle iron.
Spray lightly with oil to make sure the food doesn’t stick. Pour the egg mixture onto the waffle iron, being careful not to overfill. Close the waffle iron and cook for about 3-4 minutes, depending on your waffle iron. Open and test the eggs for doneness.
Transfer the finished waffle to a plate and sprinkle lightly with salt and pepper. Repeat to cook a second waffle.
Like this recipe? Be sure to let us know in the comment below! And follow us on Instagram @nakedbaconco for more delicious cooking inspiration!