| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 2 | T | Milk |
| 1 | t | Butter |
| 2 | Bacon | |
| 2 | T | Grated cheese |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 150
Total Fat: 16.8g
Cholesterol: 393.4mg
Sodium: 310.2mg
Potassium: 208.9mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 2.4g
Protein: 17.6g