Saturday, April 14, 2012


makes two servings

1 olive oil cooking spray
4 medium eggs, divided
1 oz shredded Swiss cheese
1/2 teaspoon hot pepper sauce, divided (or chipotle pepper sauce)
1/4 teaspoon black pepper, divided
1 piece bacon, cured, pan fried, crumbled
2 teaspoons chopped parsley

Coat non-stick skillet with cooking spray. Heat over medium-high. In small bowl, whish eggs. Pour 1/2 of eggs into hot skillet. Sprinkle 1/2 cheese, 1/4 teaspoon pepper sauce, and 1/8 teaspoon of pepper over cheese. Cook 3 to 4 minutes, until center of eggs are set. Using spatula, loosen sides of eggs and fold over middle in shape of square. Move omelet to plate and reserve in warm place. Repeat process with the rest of egg, cheese, pepper sauce, and pepper. Top each omelet with bacon bits and parsley.

bacon recipe courtesy of:, 101 Franklin Street, Westport, Connecticut 06880

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