Bacon Lettuce And Tomato Omelet |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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BACON LETTUCE AND TOMATO OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilson Estate in Plano, Texas in 1990. Ingredients:
2 large eggs |
2 tablespoons milk |
1 teaspoon butter |
6 tablespoons chopped tomato |
3 strips crispy cooked bacon crumbled |
1/2 cup shredded iceberg lettuce |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Separate a teaspoon of crumbled bacon and a teaspoon of chopped tomato for garnish.
2. In small mixing bowl beat eggs and milk together until frothy.
3. Let this set for a couple minutes before cooking.
4. Melt butter in a small skillet over medium high heat then pour in egg mixture.
5. As egg starts to set tilt pan and lift edges of omelet to distribute more egg to hot surface.
6. When egg is almost completely set sprinkle tomato and bacon over 1/2 of omelet.
7. Fold omelet in half and slide onto a plate.
8. Cover with lettuce and garnish with teaspoons of crumbled bacon and chopped tomato.
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