Roasted Pepper And Bacon Omelet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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ROASTED PEPPER AND BACON OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Wylie, Texas in 1991. Ingredients:
12 eggs |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
4 tablespoons unsalted butter |
filling |
6 bacon slices |
1 medium white onion sliced |
3 cloves garlic minced |
7 ounces roasted red peppers diced |
1 teaspoon dried oregano |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Prepare filling by slicing bacon into 1/2 pieces.
2. Set a small skillet over medium heat then add bacon pieces and cook 3 minutes.
3. Stir in onion and garlic then sauté 2 minutes.
4. Add red peppers, oregano and pepper then stir to mix and cook over low for 2 minutes.
5. Keep warm over low heat while omelet cooks.
6. Beat eggs with salt and pepper in a medium bowl.
7. In large skillet over high heat melt 2 tablespoons butter and swirl to coat bottom of pan.
8. Pour one half of the egg mixture into pan.
9. Grasp handle of pan with one hand and gently shake pan to keep omelet from sticking.
10. With other hand lightly scramble top of eggs with a fork taking care to let bottom set slightly.
11. Place one half of filling in a thin line down center of omelet at a right angle to pan handle.
12. Using a spatula or fork fold third of omelet nearest handle over filling.
13. Lifting handle of omelet pan place edge of pan on a serving plate.
14. Push omelet over onto itself and gently roll it onto serving plate.
15. Cut omelet in half and serve immediately then repeat with remaining egg mixture.
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