| INGREDIENTS |
| 3 slices JENNIE-O TURKEY STORE® Turkey Bacon, Fully Cooked |
| 3 large eggs or 6 ounces further processed egg product |
| 3 tablespoons water |
| 1 ounce sliced crimini mushrooms |
| 1 ounce thinly sliced green onions |
| 1 teaspoon chopped tarragon |
| 1 ounce shredded smoked cheddar cheese |
| chopped parsley for garnish |
| | |  |  Directions
Cook JENNIE-O TURKEY STORE® Turkey Bacon until crispy and done. Sauté mushrooms for about 2 minutes. Beat eggs with water and pour into a hot 10 inch skillet and cook over medium heat for about 2 minutes covered. Uncover, sprinkle with cheese, tarragon, onion, mushrooms and lay the JENNIE-O TURKEY STORE® Turkey Bacon slices in the middle. Cover again for another 3 minutes, or until the omelet is cooked. Fold two opposite sides into the middle of the omelet, sprinkle with chopped parsley and serve. |
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