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 TimePrep/Total Time: 25 min.
- 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 Facts1 each: 798 calories, 66g fat (31g saturated fat), 762mg cholesterol, 1367mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 42g protein.
Originally published as Farmhouse Omelets in Country Woman Christmas 2002
Follow along as we show you how to make these fantastic recipes from our archive.