Open-Faced Omelet

11 ingredients
7 steps

Ingredients

  • 2 Tbsp. butter
  • 1/2 c. thinly sliced onion
  • 1/2 c. thinly sliced green pepper
  • 1 clove garlic, minced
  • 2 to 3 firm tomatoes, wedged
  • 1 tsp. salt
  • dash of pepper
  • 10 eggs
  • 1/2 c. water
  • 2 Tbsp. butter or bacon drippings
  • 6 slices bacon, crisp cooked, drained and crumbled

Directions

  1. 1
    Cook onion, green pepper and garlic in butter until tender but not brown.
  2. 2
    Stir in tomatoes, salt and pepper.
  3. 3
    Cook just until tomatoes are heated through.
  4. 4
    Keep warm while preparing omelet. Mix eggs and water with fork.
  5. 5
    Heat butter in 10-inch omelet pan or skillet until just hot enough to sizzle a drop of water.
  6. 6
    Pour in egg mixture.
  7. 7
    Mixture should set at edges at once.

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