Western Omelet

Fluffy omelet packed with bell pepper, potato, bacon and oregano

Hands On: 10 | Total: 25 | Makes: 2 servings (1/2 omelet each)

Ingredients:

  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup finely chopped red or green bell pepper
  • 1/3 cup diced cooked potato
  • 2 slices turkey bacon, prepared, chopped
  • 1 teaspoon chopped fresh oregano

Ingredients (Continued):

  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • Fresh oregano sprig, optional

Directions

  1. Spray small nonstick skillet with cooking spray; heat over medium heat. Add peppers, potato, bacon and dried oregano; cook 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove from skillet; cover to keep warm.
  2. Pour Egg Beaters into skillet; cook over medium heat 7 minutes, or until almost set in center, carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
  3. Spoon vegetable mixture onto half of omelet; fold omelet in half. Slide onto serving plate. Garnish with fresh oregano, if desired.