Spinach Omelet Brunch Roll

OMG.  Someone needs to come visit me so I can cook you this badass breakfast!  Not only does it look super fancy, but it tastes good too! 

Spinach Omelet Brunch Roll
Recipe from here. 

Rollin' with my homies!

Ingredients

• 2 cups egg substitute (2 cups Egg Beaters = 8 real eggs)
• 4 eggs
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup finely chopped red onion
• 1 tsp. Italian seasoning
• 5 turkey bacon strips, diced and cooked   
• 1 lb. sliced fresh mushrooms
• 1 cup shredded part-skim mozzarella cheese

Directions

1. Line a 15 in. x 10 in. X 1 in. cookie sheet with parchment paper; coat paper liberally with cooking spray and set aside.  
2. In a large bowl, whisk the egg substitute, eggs, salt, and pepper.  Stir in the spinach, onion, and Italian seasoning.
3. Pour into prepared pan.  Use a spatula to spread mixture evenly across pan.  Bake at 375 degrees F for 15-20 minutes or until set. 
4. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms for 6-8 minutes or until tender.  Drain on paper towels; blot to remove excess moisture.  Keep warm.
5. Turn omelet onto a work surface (to make it easy, just flip it onto larger cookie sheet or tray than the one you baked with).  Peel off parchment paper.  Sprinkle omelet with mushrooms, 3/4 cup cheese, and 1/2 of the bacon.  Roll up jelly-roll style, starting with a short side.  
6. Place on a serving platter.  Sprinkle with remaining cheese and bacon. 

All rolled up and ready to eat!

When rolling this up, you need to be super careful or it will crack.  Use both hands and VERY gently roll up.  I ate my portion with a little salsa (because salsa makes everything better) and it rocked!

My mind is currently racing with all of the different filling/topping possibilities.  I can't wait to make this again!