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1. Sauté chopped onion in bacon fat until tender. Remove from heat. Set aside.
2. In a medium sized bowl, beat the eggs, water, coarse salt, fresh ground black pepper and hot pepper sauce.
3. Melt 1-1/2 teaspoons butter in a 10-inch non-stick skillet over medium heat.
4. Pour in 1/2 the egg mixture.
5. As the eggs set, lift edges, letting uncooked portion flow underneath.
6. When eggs are set, sprinkle half of the cooked bacon, sautéed onion, cubed ham, sliced mushrooms, chopped green pepper and shredded cheddar cheese on one side. Fold omelet over.
7. Cover and let stand for 1-2 minutes or until cheese is melted.
8. Repeat with remaining ingredients for second omelet.
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