| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Eggs |
2 |
Servings |
INGREDIENTS
| 6 |
|
Strips bacon |
| 1 |
sm |
Onion; minced |
| 1 |
sm |
Green pepper; minced |
| 6 |
|
Eggs; beaten |
| 1/2 |
c |
American cheese; diced |
|
|
Bacon drippings |
INSTRUCTIONS
Fry bacon until crisp; drain on paper towel. Drain off fat in greased
skillet, saut. onions and green peppers until soft. Using wire whisk, beat
eggs until fluffy; add salt and pepper to taste. Pour beaten eggs into hot
copper bottom skillet that has been coated with 2 tablespoons bacon
drippings. (Hot pan will set bottom of omelet.) Immediately reduce heat to
low. As the outer edges of omelet set, gently lift with a spatula, allowing
uncooked portions to get to heating surface. When top is a almost done,
sprinkle onions and peppers on half the omelet; top with crumbled bacon.
Lastly, sprinkle on diced cheese. With spatula, fold omelet in half,
folding plain side over filled side, closing in all the stuffing. Heat will
melt the cheese. Serve with buttered toast.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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