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Spinach, Cheddar and Bacon Filling
In 3-quart saucepan, cook 1 bunch (10 to 12 ounces) spinach, washed, dried very well, and tough stems trimmed, over high heat just until wilted; drain. When cool enough to handle, squeeze out excess liquid from spinach and coarsely chop. Divide chopped spinach, 4 ounces Cheddar cheese, shredded (1 cup), and 4 slices bacon, cooked and crumbled, among omelets.
Each filled omelet: About 346 calories, 23g protein, 4g carbohydrate, 27g total fat (13g saturated), 471mg cholesterol, 776 mg sodium.
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