This family size omelette is a perfect way to work greens into a quick meal.  Add a side salad or fruit plus some crusty bread for a light evening meal.  This recipe works best with a large skillet that has a tight fitting lid.

• 4 eggs, beat with a fork about 25 strokes
• 1 cup leftover pan-fried Arugula with bacon bits
• 1 strip uncooked bacon

In a large non-stick skillet, fry the strip of bacon and remove to a folded paper towel to drain.  Swirl the remaining grease around the pan, turn the heat up to high and pour the eggs into the pan.  The eggs should be soft set across the surface of the pan in 30 seconds.  Scatter the pan-fried greens and bacon bits across the eggs.  Tilt the pan slightly so that any runny bits of egg flow to the edges.  Cover the pan with a tight fitting lid and cook on high for 20 seconds more.  Peek at the open-faced omelette.  If there are no runny bits  of egg left, remove the lid.  If your eggs are still runny, turn the heat down to medium high, replace the lid and cook 20-30 seconds more.

Remove the lid and gently shake the pan to make sure the omelette is ready to flip.  The added density of the greens and bacon bits will help you flip the entire layer.  Flip with a pancake turner and cook the underside of the omelette for 30-45 seconds.  Remove to a plate and serve hot.

Serves 2-4.