Sandy's Veggie Omelet


3 slices bacon, fried, drained, and set aside

1/4 cup green bell pepper, minced

1 tablespoon pimiento, minced

1/4 cup green onion (with tops) minced

1/4 cup tomato, seeded and diced

1/2 cup cooked whole-kernal corn (drained)

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

A couple of dashes of Tabasco

1/4 cup heavy cream (you can find it in pint carton in dairy case)

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6 eggs

2 tablespoons butter

1/4 cup shredded cheese

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In a skillet, fry bacon until crisp, drain, and set bacon aside. In the leftover bacon drippings, saute next five ingredients (all the veggies), stirring occasionally, until fork tender. Add seasonings, Tabasco and heavy cream. Cook for a couple more minutes and remove from heat. While sauteing the veggies, in a separate bowl, whisk 6 eggs together until well beaten. In a separate skillet, add 2 tablespoons butter and turn heat to low-medium. Add beaten eggs and cook until eggs are "dry". Just before the omelet is ready to flip, add the sauteed veggies and flip one half of the omelet over the other half (half where you put the veggies). Cook only until edges appear to be sealed and eggs are done. Sprinkle with shredded cheese before serving.

Delicious with salsa.

Serves 2-3