Farmhouse Omelets

Ingredients

• 4  bacon diced
• 3 teaspoons butter divided
• 0.5 cup finely-chopped ham divided cubed fully cooked
• 6  eggs 
• 0.3 cup mushrooms fresh divided thinly sliced
• 0.3 cup mushrooms fresh divided thinly sliced
• 0.3 cup bell pepper green divided chopped
• 0.3 cup onion chopped
• 0.1 teaspoon pepper 
• 1 Dash hot sauce hot
• 0.3 teaspoon salt 
• 4 ounces cheddar cheese shredded divided
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• paper towels
• slotted spoon

Directions

1. In a skillet, cook bacon over medium heat until crisp.
2. Remove with a slotted spoon to paper towels.
3. Drain, reserving 2 teaspoons drippings. In drippings, saute onion until tender; set aside.
4. In a bowl, beat the eggs, water, salt if desired, pepper and pepper sauce. Melt 1-1/2 teaspoons butter in a 10-in. nonstick skillet over medium heat; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath.
5. When eggs are set, sprinkle half of the bacon, onion, ham, mushrooms, green pepper and cheese on one side; fold over. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat with remaining ingredients for second omelet.