The BLT Omelet

My source for this recipe is the California Egg Commission & I amended it slightly. It's a new favourite for me - a great way to solve the question of "What can I cook for dinner using just what I already have in the fridge?" When you also factor in that it's healthy, hearty & tasty - it becomes an easy choice. It has a unique starting point ... you've just finished making 2 basic omelets (plain or cheese work well). This recipe targets a family of 4, but can be adjusted as needed. For a family, you'll cook 1 kid-size omelet to split in a 9 in non-stick skillet & 1 adult-size omelet to split in a full size skillet. Cook them over low to med heat w/a lid on the skillets till well-set. You may turn them if you like, but do not fold them. Slide them out onto a serving platter or dinner plate so the real recipe can begin ...

• Ready In: 10 mins
• Serves: 4
• Yields: 2 Split omelets

Ingredients

• For 1 Kid-Sized BLT Omelet to Split

• 1  medium tomatoes (thinly sliced)
• 2⁄3 cup lettuce (shredded)
• 3  slices bacon (cooked fairly crisp)

• For 1 Adult-Sized BLT Omelet to Split

• 2  medium tomatoes (thinly sliced)
• 1 1⁄3 cups lettuce (shredded)
• 6  slices bacon (cooked fairly crisp)
•  cheddar cheese (shredded) (optional)

Directions

1. Prepare omelet of choice per description in intro.
2. Assemble BLT omelets per ingredients list in the following manner: Arrange sliced tomato on omelet, cover w/shredded lettuce & top w/bacon slices or bacon torn in pieces as desired.
3. Cut ea omelet in half to serve. Sprinkle w/shredded cheddar cheese if desired.