Omelette

I love a nice fluffy omelet. It's so versatile. You can pretty much put in what you like.

OMELETTE

(serves 2)

Ingredients:

*2 slices bacon, cooked & crumbled

*1/8 cup green pepper, chopped very fine (optional)

*1/8 cup red pepper, chopped very fine (optional)

*1/8 cup mushrooms chopped very fine (optional)

*1 teaspoon butter

*3-4 large eggs

*1/8 teaspoon baking powder

*1 tablespoon mayonnaise

*2 tablespoons whole milk

*salt & pepper to taste

*2 tablespoons butter

*1/4 cup monterey jack cheese, shredded

*salt & pepper to taste

Directions:

~Sauté green peppers, red peppers & mushrooms in a 8-inch skillet.

~Remove veggies from pan and place on paper towel to soak up any grease off veggies.

~In a small bowl, whisk together eggs, baking powder, mayonnaise, milk, salt & pepper until frothy.

~Add veggies & crumbled bacon to egg mixture.

~Heat the 8-inch skillet over medium heat.

~Add the butter and swirl to coat the bottom and sides of pan.

~Pour the whisked eggs into the skillet.

~Let eggs set slightly.

~Push eggs from edge towards the center of pan.

~Tilt pan to let egg fill the spaces.

~Continue doing this until omelet is set, about 1-2 minutes.

~Sprinkle with shredded cheese in the center of the omelet.

~Gently fold the omelet in half over the cheese.

~Tilt skillet to slide the omelet onto a plate.

Variations:

-cooked zucchini

-cooked yellow squash

-chopped ham

-sauté onions

-use egg whites only