In a medium skillet over medium-high heat, cook the bacon until crisp. Drain; crumble, and set aside.
- 3 eggs
- 4 strips of bacon
- 2 tbs. chopped red onion
- 1 1/2 tbs. hot sauce
- dash of cayenne pepper
- dash of garlic salt
- dash of ground black pepper
- 1/4 c. blue cheese dressing
- 1/4 c. plain lowfat yogurt
- 1 tbs. butter
Meanwhile, beat the eggs in a bowl. Add the onion, hot sauce, cayenne pepper, garlic salt, black pepper, and mix well.
In a clean skillet, melt the butter over medium heat. Add the bacon to the skillet, making sure the crumbled pieces are distributed evenly. Pour the egg mixture into the pan. Cover.
In a small saucepan, combine the blue cheese dressing and the yogurt. Mix well over low heat; do not bring to a boil.
After about 5 minutes, check to see if the omelette is set. Carefully flip the omelette and cook for another couple of minutes. Fold the omelette in half and place on a plate.
Spoon the blue cheese sauce mixture over the omelette and serve.
This omelette was created with what was on hand in the fridge, as most accidental favourites are created.
Mr Breakfast would like to thank ks3398 for this recipe.
Recipe number 1403. Submitted 1/2/2005.