Blue Grass Quality Meats Bacon Omelet with Brie
- 2 tablespoons butter
- 1/4 cupped chopped sweet onion
- 4 eggs and 2 egg whites
- 3 tablespoons milk
- 1/2 cup Brie, rind removed and diced
- 6 slices Blue Grass Bacon, fried crisp and crumbled
Melt butter in a 10-12 inch non-stick skillet on medium heat.
Sauté onion until tender, about 3-4 minutes.
In a medium bowl, combine eggs, egg whites, milk and pepper.
Wisk together until well mixed.
Pour egg mixture into skillet. Cook until edges begin to set.
With a small spatula, gently move the edges of the eggs away from the sides of the pan so that the uncooked egg mixture flows under the cooked edges.
Continue until the egg mixture is set.
Sprinkle cheese and bacon over the top of the omelet.
Fold in half and cut into 2 pieces.