In a 10-inch skillet, cook bacon until crisp, reserving 2 tablespoon drippings. Crumble bacon and set aside.
Saute onions in reserved drippings until softened. Add crumbled bacon and the spinach to skillet, cook for 1 minute, stirring to combine ingredients well. Add beaten eggs, salt, pepper and garlic powder, mix gently. Top with Swiss cheese and Parmesan. Place a lid on skillet and allow to cook on low heat until nearly set.
Finish under broiler in oven until top is brown. Cut into wedges and serve.
This recipe yields 6 servings.
Description: "The Italian version of an omelet, the ingredients are mixed with the eggs, rather than folded inside as with a French omelet."
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