Goat cheese, greens, turkey bacon, and sun-dried tomato omelette

Instructions

1. Coat a medium nonstick skillet with cooking spray; heat over medium heat. Add green pepper and onion; cook, stirring occasionally, until softened and lightly browned, 3-5 minutes.
2. Add collard greens and bacon; cook, stirring a few times, until heated through and greens are wilted, 1-2 minutes. Remove filling from pan; set aside and cover to keep warm.
3. In a mixing bowl, whisk together eggs and a pinch each salt and pepper.
4. Wipe same skillet clean; coat with cooking spray and then heat over medium heat. Add egg mixture; tilt pan to distribute egg. As eggs solidify, push them gently into center of pan; tilt pan to allow any uncooked eggs to fill open space around edges. Cook until there is no liquid remaining, about 1-2 minutes. Reduce heat slightly; cook until eggs are set, 30 seconds-1 minute more.
5. Top omelet with reserved filling and cheese; fold over and slide onto a plate.
6. Serving size: 1 omelette