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.

Serves 2.