Bacon, Onion, Hot Pepper Cheese and Fresh Tarragon Omelet

"I came up with this recipe about five years ago. I had some fresh tarragon that I wanted to use before it got stale."
 
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Ready In:
30mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Cook bacon in a non-stick skillet.
  • Add half the onions when the bacon is about ¾ done.
  • Continue cooking until onions are translucent.
  • Drain by putting bacon and onions on.
  • paper towels in a plate.
  • In a bowl, beat eggs, sea salt and black pepper, garlic powder and tarragon together.
  • Wipe the non-stick skillet clean of the bacon drippings.
  • Add the tablespoon of butter to the skillet and melt.
  • Return the cooked bacon and onions to the skillet set at medium-low heat.
  • Add the rest of the chopped onion to the skillet and cook for a minute or two.
  • Add the egg mixture to the skillet.
  • Cook the eggs until they are almost set.
  • Add the hot pepper cheese to half of the omelet and fold over.
  • Cook another 3 to 4 minutes or until cheese is melted and omelet is golden brown.
  • Serve with toasted home made bread and lots of applebutter.

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RECIPE SUBMITTED BY

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