Alright, so I think this has my been my go to dinner for almost two years now….that’s crazy right?!  How can a person not get sick of a meal after two years? I couldn’t tell you because I eat this meal at least 3 to 4 times per week.  I used to switch up the ingredients but have pretty much stuck to the staples lately.  It’s so easy to make too which is why it’s the best for weeknight dinners!

Ingredients

Bacon

Sliced Mushrooms

Organic Spinach

2 or 3 Cage Free Eggs

First cook the bacon until your desired crispness (sometimes I get too impatient and my bacon doesn’t come out very crispy at all).  Remove the bacon and put aside. Saute the mushrooms and spinach in the bacon grease.  Add two or three whisked eggs (I usually add a splash of water instead of milk) to the pan right over the mushrooms and spinach.  The pan has to be the size of the omelet before flipped in half.  Let the eggs cook by swiveling the frying pan.  Add the bacon to one side once the egg is almost fully cooked.  Take the side without the bacon and flip that half on top of the other half.  The picture might help….I’ve never really written out recipes and think I might need some work!

I also had a bunch of cucumbers and tomatoes lying around so decided to put together a simple salad to have for the rest of the week.  Perfect to bring to work for lunch!

Simple Cucumber Tomato Salad

Cucumbers

Organic Grape Tomatoes

Olive Oil

Salt, Pepper, and Trader Joes Lemon Pepper

Combine everything and enjoy!