River Omelets

Description

A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.

Ingredients

  • 10 eggs
  • ⅓ cup milk
  • ½ teaspoon salt
  • 4 dashes hot pepper sauce, or to taste
  • ½ pound bacon – cooked, and chopped into bite-size pieces
  • 1 (4 ounce) can black olives, drained
  • 2 roma (plum) tomatoes, chopped
  • ¼ cup green onions, chopped
  • ⅓ cup mushrooms, sliced
  • ¾ cup Colby-Monterey Jack cheese, shredded

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Servings: 6

Leave a Comment