Loaded Omelets

By cirql8or

Copyright, 2005, Robin Miller, All rights reserved

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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.