A Recipe from Great American Cookbooks 866-625-9241

Mexican Omelet

1/4 cup diced onion
1/4 cup diced bell pepper
2 teaspoons butter, divided
3 eggs
Salt and pepper to taste
1/4 teaspoon milk
Dash of hot pepper sauce
1/4 cup shredded Cheddar cheese
3 tablespoons salsa
2 strips bacon, cooked crisp and crumbled

In small skillet, sauté onion and bell pepper in 1 teaspoon butter; remove to small bowl. Place remaining 1 teaspoon butter in skillet over medium heat. Beat eggs with salt, pepper, milk and pepper sauce; pour into skillet. Sprinkle cheese over egg mixture then top with reserved onion and bell pepper. Spread salsa and sprinkle bacon over the top. Cook until moist and set but not hard. Serve hot with additional salsa on the side.

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