Bacon and Cheese Omelette
Recipe from Smithfield

I adore bacon. It can go from breakfast, to lunch, to dinner.



by 6  people


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Servings: 2
Total Time: 10 mins
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Ingredients
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    4   slices 
    Smithfield Naturally Hickory Smoked Bacon
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    4   
    large eggs, lightly beaten
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    1   tablespoon 
    butter
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    1/4  cup 
    shredded cheddar cheese

Directions
1.
In a small bowl, combine eggs, salt, and pepper; beat with fork. In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom. Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath. Sprinkle cheese and bacon evenly onto omelet.
2.
Take pan and let half of the omelet land on the plate and then flip to fold in half. Serve immediately.
Serving Suggestions

1.
A side of fruit or breakfast potatoes.
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