Cheesy Bacon Omelet

• 150 each eggs
• 2 Tbsp. parsley flakes
• 1-1/2 qt. OSCAR MAYER Perfect Pour Bacon Bits
• - salt
• - black pepper
• 1-1/2 qt. butter
• 1-1/2 qt. VELVEETA Pasteurized Process Cheese Spread, Loaf, cut up

1. For each serving: Beat 3 eggs, 1/8 tsp.
2. parsley flakes and 2 Tbsp.
3. bacon bits with wire whisk until well blended.
4. Season with salt and pepper to taste.
5. Melt 2 Tbsp.
6. butter in 10-inch omelet or saute pan.
7. Add egg mixture; cook until egg mixture is set but top is still moist.
8. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
9. Sprinkle 2 Tbsp.
10. process cheese spread on 1/2 of the omelet.
11. Slip spatula underneath, tip skillet to loosen and gently fold omelet in half.
12. Slide onto serving plate.
13. Serve immediately.

eggs, parsley flakes, bacon, salt, black pepper, butter, cheese

Taken from www.kraftrecipes.com/recipes/cheesy-bacon-omelet-97844.aspx (may not work)