Ingredients
2 cups egg substitute4 large eggs1/2 teaspoon salt1/8 teaspoon hot pepper sauce1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/4 cup chopped red onion1 teaspoon Italian seasoning5 turkey bacon strips, diced and cooked, divided1 pound sliced fresh mushrooms2 teaspoons canola oil1 cup shredded part-skim mozzarella cheese, divided
Preparation
Line a 15x10x1-in. baking pan with parchment; coat paper with cooking spray and set aside. In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon.
Pour into prepared pan. Bake at 375° for 15-20 minutes or until set. Meanwhile, in a large nonstick skillet, saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels; blot to remove excess moisture. Keep warm.
Turn omelet onto a work surface; peel off parchment. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon.
