Yield: 1 Servings
|4 slices||Bacon -- chopped|
|1 small||Apple; peeled -- chopped|
|1 can||Cheddar cheese soup|
|1 cup||Cheese, cheddar -- shredded|
|\N \N||About 4 ozs|
|⅓ cup||Milk -- whole|
|⅛ teaspoon||Pepper, black -- ground|
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.
Recipe By :
From: Ladies Home Journal- August 1991 File