| A trip out over the American desert taught us this one! Leave your hat on! |
Butter (or bacon grease)
1/4 cup of bacon, cooked and crushed
1/4 cup of diced onion
1/4 cup of sliced mushrooms
1/4 cup of diced tomatoes
1/8 cup of diced green pepper
4 jumbo eggs
2 to 3 tablespoons of water
3 slices of American cheese
(or try cheddar for a change)
Salt and pepper to taste
1/4 cup of bacon, cooked and crushed
1/4 cup of diced onion
1/4 cup of sliced mushrooms
1/4 cup of diced tomatoes
1/8 cup of diced green pepper
4 jumbo eggs
2 to 3 tablespoons of water
3 slices of American cheese
(or try cheddar for a change)
Salt and pepper to taste
Melt some butter (or bacon grease) in a large skillet over medium heat.
Cook the onion, mushrooms, tomato and green pepper until soft,
about 5 minutes. Remove the mushrooms with slotted spoon and set
aside. Add some more butter or bacon grease, tipping the pan to coat
the bottom.
Beat the eggs lightly with water, and add them to the pan. Reduce the
heat to medium low. Place cheese on eggs and sprinkle with herbs and
sautéed mushrooms. Salt and pepper the entire omelet and continue
cooking until bottom is lightly browned and top is slightly creamy.
Fold the omelet in thirds. Cut it in half and place each half on a
warmed dish. Grind fresh pepper around the edge of the plates. Have
a bottle of Tabasco Sauce on the table. Serves two.
Cook the onion, mushrooms, tomato and green pepper until soft,
about 5 minutes. Remove the mushrooms with slotted spoon and set
aside. Add some more butter or bacon grease, tipping the pan to coat
the bottom.
Beat the eggs lightly with water, and add them to the pan. Reduce the
heat to medium low. Place cheese on eggs and sprinkle with herbs and
sautéed mushrooms. Salt and pepper the entire omelet and continue
cooking until bottom is lightly browned and top is slightly creamy.
Fold the omelet in thirds. Cut it in half and place each half on a
warmed dish. Grind fresh pepper around the edge of the plates. Have
a bottle of Tabasco Sauce on the table. Serves two.
| The Breakfast Anytime Chef presents ... Western Omelet at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Breakfast Anytime! | More Omelets | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
