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Farmhouse Omelets

 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 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Farmhouse Omelets (continued)

Directions (continued)

  • ingredients for second omelet. Yield: 2 omelets.
Nutritional 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.