Spinach Omelette with Bacon and Tomato

Spinach Omelette with Bacon and Tomato
15 Mins
Prep time
15 Mins
Cooking time
Serves 4

What you need

  • 2 teaspoons oil 
  • 1 small red onion, finely chopped 
  • 150g baby spinach leaves, washed 
  • 125g PHILADELPHIA Light Spreadable Cream Cheese
  • 8 rashers short cut rindless bacon 
  • 12 small vine ripened tomatoes 
  • 8 eggs, separated 
  • Salt and pepper, to taste 
  • 2 teaspoons butter 
  • 2 teaspoons oil, extra

How to make it

  1. HEAT oil in a non-stick frying pan over medium-high heat. Add the onion and sauté; remove. Add spinach and cook until just wilted. Squeeze out excess moisture with paper towel. Roughly chop then combine with onion and PHILLY. 
  2. PLACE the bacon and tomatoes on a lined baking tray. Bake at 180°C for 10 minutes. Keep warm. 
  3. BEAT the egg whites to soft peaks. Fold in the yolks and seasoning. Heat half the butter and extra oil in a 26cm non-stick frying pan over medium heat. Add half the egg mixture and cook 3-4 minutes, or until almost cooked through. Place under a hot grill for 2-3 minutes until set, spread with half the PHILLY mixture and fold into a half circle. Repeat with remaining egg and PHILLY mixture. Cut each omelette into 2 then serve with bacon and tomatoes. Serve immediately.