Loaded Omelets

• 4 teaspoons olive oil, divided
• 8 large eggs
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 slices turkey bacon, cooked until crisp (in the microwave or skillet)
• 1/2 cup sliced green bell peppers
• 1/2 cup sliced mushrooms
• 1/2 cup diced tomatoes or leftover tomatoes
• 1/4 cup chopped green onions
• 1/2 cup shredded Swiss cheese, optional

1. Preheat oven to 250 degrees F.
2. Heat 2 teaspoons of the oil in a large skillet over medium heat.
3. Whisk together the eggs, milk, salt, and black pepper.
4. Pour half of mixture into hot skillet.
5. When egg starts to cook, lift edges with a spatula to allow uncooked egg to slide underneath.
6. When almost cooked through, top 1 half with desired toppings.
7. Fold over untopped side and cook 2 minutes, until egg is cooked through and cheese melts (if using cheese).
8. Transfer omelet to a baking sheet and place in a warm oven while you prepare second omelet.
9. Slice omelets in half and serve.

olive oil, eggs, milk, salt, ground black pepper, turkey bacon, green bell peppers, mushrooms, tomatoes, green onions, swiss cheese

Taken from www.foodnetwork.com/recipes/robin-miller/loaded-omelets-recipe.html (may not work)