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) … Read more