Loaded Omelets (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 teaspoons olive oil, divided |
8 large eggs |
2 tablespoons milk |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
8 slices turkey bacon, cooked until crisp (in the microwave or skillet) |
1/2 cup sliced green bell peppers |
1/2 cup sliced mushrooms |
1/2 cup diced tomatoes or leftover tomatoes |
1/4 cup chopped green onions |
1/2 cup shredded swiss cheese, optional |
Directions:
1. Preheat oven to 250 degrees F.
2. Heat 2 teaspoons of the oil in a large skillet over medium heat.
3. Whisk together the eggs, milk, salt, and black pepper. Pour half of mixture into hot skillet. When egg starts to cook, lift edges with a spatula to allow uncooked egg to slide underneath. When almost cooked through, top 1 half with desired toppings. Fold over untopped side and cook 2 minutes, until egg is cooked through and cheese melts (if using cheese). Transfer omelet to a baking sheet and place in a warm oven while you prepare second omelet.
4. Slice omelets in half and serve.
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