Recipe - Roasted Pepper And Bacon Omelet

12 Eggs
One half teaspoon Salt
One fourth teaspoon Fresh ground pepper
4 tablespoon Unsalted butter
Roasted Pepper and B
6 Bacon slices (about 8 oz.)
1 md Onion cut or sliced up
3 Cloves garlic minced
7 ounce Roasted red peppers (1 jar)
Diced
1 teaspoon Dried oregano
One fourth teaspoon Freshly ground pepper

ROASTED PEPPER AND BACON FIL

1. Prepare filling. Beat eggs with salt and pepper in a medium bowl. In a
large skillet over high heat, melt 2 tablespoons butter and swirl to coat
bottom and sides of pan.

2. Pour one half of the egg mixture into pan. Grasp handle of pan with one
hand and gently shake pan to keep omelet from sticking. With other hand,
lightly scramble top of eggs with a fork, taking care to let bottom set
slightly so bottom surface is cooked and top stays moist. Cook about 1
minute (omelet should still be moist).

3. Place one half of filling in a thin line down center of omelet at a
right angle to pan handle. Using a spatula or fork, fold third of omelet
nearest handle over filling. Lifting handle of omelet pan, place edge of
pan on a serving plate. Push omelet over onto itself and gently roll it
onto serving plate (underside of omelet will be on top). Cut omelet in half
and serve immediately. Repeat with remaining egg mixture. Slice bacon into
1/2inch long pieces. Set a small skillet over medium heat, add bacon
pieces, and cook until bacon starts to brown (about 3 minutes). Stir in
onion and garlic; saute about 2 minutes. Add red peppers, oregano, and
pepper; stir to mix; cook over low heat for about 2 minutes. Keep warm over
low heat while omelet cooks.

Makes about 2 cups.

Recipe By : the California Culinary Academy

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip