“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:
10mins
SERVES:
4
YIELD:
2 Split omelets
UNITS:
US

Ingredients Nutrition

  • For 1 Kid-Sized BLT Omelet to Split
  • 1 medium tomatoes (thinly sliced)
  • 23 cup lettuce (shredded)
  • 3 slices bacon (cooked fairly crisp)
  • For 1 Adult-Sized BLT Omelet to Split
  • 2 medium tomatoes (thinly sliced)
  • 1 13 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.

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