Gluten Free Breakfast for Dinner: Bacon, Spinach and Feta Omelet

We are big fans of breakfast for dinner.  It's especially nice on extra busy days when the thought of cooking a chicken-something dish is way too overwhelming.

Bacon, Spinach and Feta Omelet

You will need:

3-4 eggs per person

Spinach, Kale, or a combination

Bacon

Feta Cheese

Salt and Pepper

Start by chopping bacon into pieces and cooking it.  

While the bacon cooks, crack eggs into a bowl and whisk.  I add salt and pepper to taste and Turmeric to our eggs.  

Next, chop spinach.  I use a kale and spinach mix I buy at Publix. 

When the bacon is done, drain on a paper towel.  Sop some of the grease out of the pan but leave enough to use as your natural "non-stick." 

Pour in the eggs and let them settle.  Once the underneath is pretty sturdy, flip the omelet.  

Sprinkle cooked bacon, spinach mix, and feta in the center.

Fold and allow ingredients to melt together.

Serve immediately and Enjoy!