Name: Roasted Pepper and Bacon Omelet
Ingredients: 12 Eggs; 1/2 ts Salt; 1/4 ts Fresh ground pepper; 4 tb Unsalted butter; Roasted Pepper and B; 6 Bacon slices (about 8 oz.); 1 md Onion -- sliced; 3 Cloves garlic -- minced; 7 oz Roasted red peppers (1 jar); Diced; 1 ts Dried oregano; 1/4 ts Freshly ground pepper

This is ever the nature of true confession of sin, true brokenness. It is the confession that my sin is not just a mistake, a slip, a something which is really foreign to my heart (“Not really like me to have such thoughts or do such things!”), but that it is something which reveals the real ‘I’; that shows me to be the proud, rotten, unclean thing God says I am; that it really is like me to have such thoughts and do such things. It was in these terms that David confessed his sin, when he prayed, “Against Thee, Thee only, have I sinned and done this evil in Thy sight, that Thou mightest be justified when Thou speakest and be clear when Thou judgest” (Psalm 51:4).

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Eggs	California		6	Servings

INGREDIENTS

12		Eggs
1/2	ts	Salt
1/4	ts	Fresh ground pepper
4	tb	Unsalted butter
		Roasted Pepper and B
6		Bacon slices (about 8 oz.)
1	md	Onion — sliced
3		Cloves garlic — minced
7	oz	Roasted red peppers (1 jar)
		Diced
1	ts	Dried oregano
1/4	ts	Freshly ground pepper

INSTRUCTIONS

ROASTED PEPPER AND BACON FIL
1. Prepare filling. Beat eggs with salt and pepper in a medium bowl. In a
large skillet over high heat, melt 2 tablespoons butter and swirl to coat
bottom and sides of pan.
2. Pour one half of the egg mixture into pan. Grasp handle of pan with one
hand and gently shake pan to keep omelet from sticking. With other hand,
lightly scramble top of eggs with a fork, taking care to let bottom set
slightly so bottom surface is cooked and top stays moist. Cook about 1
minute (omelet should still be moist).
3. Place one half of filling in a thin line down center of omelet at a
right angle to pan handle. Using a spatula or fork, fold third of omelet
nearest handle over filling. Lifting handle of omelet pan, place edge of
pan on a serving plate. Push omelet over onto itself and gently roll it
onto serving plate (underside of omelet will be on top). Cut omelet in half
and serve immediately. Repeat with remaining egg mixture. Slice bacon into
1/2-inch long pieces. Set a small skillet over medium heat, add bacon
pieces, and cook until bacon starts to brown (about 3 minutes). Stir in
onion and garlic; saute about 2 minutes. Add red peppers, oregano, and
pepper; stir to mix; cook over low heat for about 2 minutes. Keep warm over
low heat while omelet cooks.
Makes about 2 cups.
Recipe By     : the California Culinary Academy
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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