Omelet With Bacon

 

Diane




The egg whites are beaten separately and folded in, making this omelet recipe fluffier than most.
INGREDIENTS:
6 slices bacon
1/4 cup finely chopped onion
5 eggs, separated
dash Tabasco sauce
1/4 teaspoon ground paprika
3 tablespoons all-purpose flour
1 1/4 cups milk
4 ounces shredded Swiss cheese
1/4 teaspoon salt
4 ounces shredded Cheddar cheese
fresh minced parsley or chives, optional
PREPARATION:
In a large non-stick skillet over medium heat, cook bacon until crisp. Drain on paper towels then crumble and set aside. In 2 tablespoons of the bacon drippings, saute onion over low heat until tender.



Remove from heat. In a mixing bowl, combine egg yolks, Tabasco, paprika, flour, and milk; beat until smooth. Add the shredded Swiss cheese. In another bowl, beat egg whites with the salt until stiff but not dry; fold into cheese mixture. Heat the same skillet wi th onion over medium-low heat. If an electric skillet is used, 250°. Pour egg mixture over onion; cover and cook for 12 to 15 minutes, or until almost set. Top with Cheddar cheese and the crumbled bacon. Cover and cook for 5 minutes longer, or until omelet is set and cheese is melted. Sprinkle with chopped parsley or chives, if desired.
Serves 6.