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Farmhouse Omelets
We really enjoy eating brunch after church on Sundays, so I make an effort to serve something special. This pretty omelet provides a pleasant blend of tastes and textures. —Roberta Williams
2 Servings
Prep/Total Time: 25 min.
Ingredients
4 bacon strips, diced
1/4 cup chopped onion
6 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 (4 ounces) shredded cheddar cheese,
divided
Directions
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
© Taste of Home 2011
2 of 2
Farmhouse Omelets
(continued)
Directions (continued)
ingredients for second omelet. Yield: 2 omelets.
Nutrition Facts:
1 serving (1 each) equals 798 calories, 66 g fat (31 g saturated fat), 762 mg cholesterol, 1,367 mg sodium, 8 g carbohydrate, 1 g fiber, 42 g protein.
© Taste of Home 2011