Separate out about a teaspoon of crumbled bacon and a teaspoon of chopped tomato for use as garnish.
- 2 large eggs
2 Tablespoons milk
1 teaspoon butter
6 Tablespoons chopped tomato
2 or 3 strips crispy cooked bacon - crumbled
1/2 cup shredded iceberg lettuce
salt and pepper to taste
In a small mixing bowl, beat the eggs and milk together until frothy. Let this set for a couple minutes before cooking.
Melt the butter in a small skillet over medium-high heat.
Pour in egg mixture. As the egg starts to set, tilt the pan and lift the edges of the omelet to distribute more egg to the hot surface.
When the egg is almost completely set, sprinkle the tomato and bacon (that is not saved for garnish) over one half of the omelet. Fold omelet in half and slide onto a plate.
Cover with the lettuce and garnish with teaspoons of crumbled bacon and chopped tomato Add salt and pepper to taste.
Bacon! Lettuce! Tomato! Omelet! It's also good with a 1/4 cup of your favorite cheese added as a filling. The cool lettuce on top of the warm omelet is surprisingly good.
Mr Breakfast would like to thank Stephanie for this recipe.
Recipe number 2004. Submitted 3/12/2007.