Here is a nice, tasty open-faced omelet that can feed 4 with a side of breakfast sausage or fried tomatoes, if desired..  This was delicious and more fun than a folded omelet.  It even tastes better to me!  I sort of scramble the eggs a bit, too, in order to let the uncooked egg flow onto the hot pan.  It still sets like an open-faced omelet.

5 eggs
1/cup almond milk, OR (60 mL)
  whipping cream
1/tsp salt (1 mL)
2 tbsp bacon fat, divided (30 mL)
1/lb fresh, sliced mushrooms (250 g)
1 cup chopped onion (250 mL)
1 green bell pepper, diced
2 oz regular cream cheese, cut into bits (60 g)
1/cup grated Monterey Jack cheese (125 mL)
6 slices bacon, cooked crispy, chopped (reserve bacon fat)

In medium bowl, whisk eggs with almond milk, OR whipping cream and salt.  Set aside.

In nonstick frying pan, in 1 tbsp (15 mL) bacon fact, stir-fry mushrooms until turning brown.  Set aside.  In 1 tbsp (15 mL) bacon fat, cook onion and green pepper until soft.

Into large nonstick frying pan, pour egg mixture.  As it begins to set, stir the egg a little to allow uncooked parts to touch the pan.  Add cooked mushrooms, onions and green pepper and cream cheese bits.  Make sure the bottom of the omelet does not burn (reduce heat).  Keep cooking until set.  Sprinkle with Monterey Jack cheese and chopped crispy bacon.  Serve.

Yield:  4 servings
1 serving
242.1 calories
15.1 g protein
15.8 g fat
2.0 g fiber
9.0 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: