Farmhouse Omelets
Ingredients
- 4 bacon strips, diced ⓘ
- 1/4 cup chopped onion ⓘ
- 6 large eggs ⓘ
- 1 tablespoon water ⓘ
- 1/4 teaspoon salt, optional ⓘ
- 1/8 teaspoon pepper ⓘ
- Dash hot pepper sauce ⓘ
- 3 teaspoons butter, divided ⓘ
- 1/2 cup cubed fully cooked ham, divided ⓘ
- 1/4 cup thinly sliced fresh mushrooms, divided ⓘ
- 1/4 cup chopped green pepper, divided ⓘ
- 1 cup shredded cheddar cheese, divided ⓘ
Instructions
- In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 teaspoons drippings. In drippings, saute onion until tender; set aside.
- In a bowl, beat the eggs, water, salt if desired, pepper and pepper sauce. Melt 1-1/2 teaspoons butter in a 10-in. nonstick skillet over medium heat; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath.
- When eggs are set, sprinkle half of the bacon, onion, ham, mushrooms, green pepper and cheese on one side; fold over. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat with remaining ingredients for second omelet.
Nutrition & Diet Analysis (per serving)
767
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).