Bacon N Cheese Omelette Recipe
Ingredients
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| 2 tablespoons Hormel Bacon Bits | ||
| Chopped chives | 1 Teaspoon, frozen | |
| Eggs | 4 standard | |
| Milk | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 | |
| Butter/Margarine | 1 Tablespoon | |
Directions
Combine cheese, bacon, and chives; reserve.
Beat eggs until well mixed; stir in milk, salt, and pepper.
Melt butter in 1-inch omelet pan or skillet; pour in egg mixture.
Cook over medium heat, pushing cooked edges in toward center and tilting pan to let uncooked portions flow to edges.
When top is set but still moist, sprinkle cheese and bacon mixture over half the omelet.
Flip uncovered half of omelet over cheese-topped half.
Cook until cheese melts and omelet is browned on bottom.
Slide onto serving plate; cut in half to serve.
Beat eggs until well mixed; stir in milk, salt, and pepper.
Melt butter in 1-inch omelet pan or skillet; pour in egg mixture.
Cook over medium heat, pushing cooked edges in toward center and tilting pan to let uncooked portions flow to edges.
When top is set but still moist, sprinkle cheese and bacon mixture over half the omelet.
Flip uncovered half of omelet over cheese-topped half.
Cook until cheese melts and omelet is browned on bottom.
Slide onto serving plate; cut in half to serve.
Chef
