Apple-Cheddar Omelet
Yield
1 omeletPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
chopped |
|
| 1 | can |
soup, cream of cheddar
|
*
|
| 8 | large |
eggs
|
|
| ⅓ | cup |
milk, whole
|
|
| 1 | small |
apples
peeled, chopped |
*
|
| 1 | cup |
cheddar cheese
shredded, about 4 ounces |
|
| ⅛ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
chopped |
|
| 1 | can |
soup, cream of cheddar
|
*
|
| 8 | large |
eggs
|
|
| 79 | ml |
milk, whole
|
|
| 1 | small |
apples
peeled, chopped |
*
|
| 237 | ml |
cheddar cheese
shredded, about 4 ounces |
|
| 0.6 | ml |
black pepper
ground |
|
Directions
Microwave or fry bacon until crisp, drain, reserve drippings.
Stir ½ cup of soup in bowl until smooth, add eggs; beat until well blended, set aside.
In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper.
Cover, micro-cook 4 minutes on HIGH until hot and bubling.
Stir once. Let stand, covered, while preparing omelets.
Brush 1 teaspoon bacon drippings in bottom of pie plate.
Pour in ½ egg mixture.
Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge to center, letting uncook portion move to edge. Micro-cook 2 minutes on HIGH or until set. Fold in half, slide on plate. Repeat with bacon drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon.
