Apple-cheddar omelet

Yield: 1 Servings

Measure Ingredient
4 slices Bacon -- chopped
1 small Apple; peeled -- chopped
1 can Cheddar cheese soup
1 cup Cheese, cheddar -- shredded
8 \N Eggs
\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.

Campbell's Recipes

Recipe By :

From: Ladies Home Journal- August 1991 File

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