2 Egg Vegetable Omelets

• 6 eggs
• 14 cup milk
• 1 pinch salt
• 1 pinch pepper
• 3 teaspoons bacon bits
• 1 diced roma tomato (, or firm tomato)
• 5 finely diced mushrooms
• finely diced vegetables (broccoli, shredded carrot, celery)
• 1 cup shredded medium cheddar

1. Whisk eggs, milk, salt, pepper and bacon bits in bowl.
2. Combine diced vegetables in another bowl.
3. Pour into hot griddle/frying pan (a thin layer, enough for one omelette).
4. Sprinkle vegetables over egg.
5. Cook until egg begins to lift.
6. Sprinkle small 1/3 of cheese over and fold omelette.
7. Place lid over and reduce heat to allow cheese to melt without burning egg.
8. Repeat for 2 more omelettes.

eggs, milk, salt, pepper, bacon bits, roma tomato, mushrooms, vegetables, cheddar

Taken from www.food.com/recipe/2-egg-vegetable-omelets-17024 (may not work)