| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
tb |
Milk |
| 1 |
ts |
Butter |
| 2 |
sl |
Bacon |
| 2 |
tb |
Grated cheese |
| 1 |
tb |
Minced onion |
INSTRUCTIONS
Fry bacon, drain and crumble. Beat eggs with milk. In iron skillet, melt
butter and pour eggs in. Trun heat low and cook until eggs are partially
set. On half the omelet, sprinkle bacon, cheese and onion. Fold the other
half over the filling. Bake at 375 degrees until eggs are set and cheese
melted, about 3 minutes. Makes 1 large omelet.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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