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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 omelets


  • 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


  • 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 Facts
1 each: 798 calories, 66g fat (31g saturated fat), 762mg cholesterol, 1367mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 42g protein.

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