|4||tablespoons butter, divided|
|½||cup mushrooms, sliced|
|½||cup red onion, sliced|
|¼||cup HORMEL® CURE 81® Classic Boneless Ham, coarsely chopped|
|2||tablespoons HORMEL® Real Bacon Pieces|
|½||cup fresh spinach, chopped|
|3||large eggs, lightly beaten|
|¼||teaspoon kosher salt|
|¼||cup shredded cheddar cheese|
In small skillet, melt 2 tablespoons butter over medium heat. Cook mushrooms and onion 3 minutes or until onion is translucent.
Stir in ham, bacon and spinach and cook 1 minute or until spinach is wilted. Remove from skillet. Wipe skillet clean.
In small bowl, whisk together eggs and salt until well blended.
In skillet, melt remaining 2 tablespoons butter over medium heat. Add egg mixture. Cook, pushing cooked edge in toward center and tilting skillet to let uncooked portions flow to edge.
Sprinkle half of omelet with cheese and mushroom mixture. Flip uncovered half over to cover filling. Cook until cheese is melted and omelet is set.