Loaded Omelets

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

Preheat oven to 250 degrees F.

Heat 2 teaspoons of the oil in a large skillet over medium heat.

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.

Slice omelets in half and serve.

Yield: 4 servings


Vremi 15 Piece Nonstick Cookware Set – with Cooking Utensils –

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