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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Serve this cheddar topped omelet with toasted English muffins for breakfast or with a green salad and French bread for dinner. Ingredients:
6 eggs |
2/3 cup milk |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 1/2 cups cheddar cheese, shredded |
1 green onion, thinly sliced |
1/2 small red pepper, diced |
1/2 cup mushroom, sliced (measure after slicing) |
6 slices bacon, cooked and crumbled |
1 tablespoon butter |
1 tablespoon parmesan cheese |
Directions:
1. Beat eggs with a whisk until smooth. Beat in the milk.
2. Stir in the seasonings, Cheddar cheese, onion and bacon. Set aside.
3. Melt butter in a 9-inch fry pan. Saute the onion, red pepper and mushrooms until the onions are soft and the mushrooms have given up their liquid.
4. Pour egg mixture over the cooked vegetables.
5. Sprinkle with the Parmesan cheese.
6. Bake at 400 degrees for 15 - 20 minutes or until set and golden. Don't over-cook.
7. Serve immediately.
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