Ingredients15 m servings
- In a 8-in. nonstick skillet, cook bacon until crisp. Remove bacon to paper towel to drain; discard drippings. In a small bowl, beat eggs; add water, chives, hot pepper sauce, salt pepper and bacon. Pour into the same skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, fold omelet in thirds.
ReviewsRead all reviews 4
Great omelet! I love the additional of chives (I used fresh ones) and Frank's red hot for the hot pepper sauce. The only thing missing from this was cheese!!! That really made it complete. I ser...
LOVED IT! I cooked mine covered until it was set and didn't flip it over. I used Frank's Red Hot Sauce. I"m so used to cheese omelets I thought I would miss the cheese but I didn't. Terrific egg...
Even though there's nothing particularly unique or different about this recipe, I think the bacon/egg/chive combination makes for a quick and tasty meal - especially quick if you use pre-cooked ...