4 eggs (or egg substitute), lightly beaten 2-3 slices bacon, cooked until crispy 4 oz. frozen spinach, thawed and well drained 2 Tbs. Neufchatel or low-fat cream cheese 1 Tbs. olive oil 1 Tbs. butter
Heat the butter with the olive oil in an omelet pan until hot and bubbly. In a small bowl, whip the eggs with a wire whisk with some salt & pepper. Pour this mixture into the omelet pan. Cook about 3 minutes or until almost set.
Add the cream cheese, spinach and crumbled bacon to one side of the egg mixture; fold the other half over the top and then turn the omelet. Gently brown the other side and allow the fillings to get heated through.
