Farmhouse Omelets

Name: 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

12 ingredients

3 steps

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

Directions

1

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.
2

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.
3

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.