INGREDIENTS

INSTRUCTIONS

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. 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). 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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Nutrition (calculated from recipe ingredients)
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Calories: 317
Calories From Fat: 231
Total Fat: 25.8g
Cholesterol: 405.3mg
Sodium: 496.8mg
Potassium: 276.6mg
Carbohydrates: 5.5g
Fiber: 1.2g
Sugar: 1.2g
Protein: 15.5g