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Tomato Omelet

Makes 6 servings. Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • 6 - slices bacon
  • 1/2 - cup celery, chopped
  • 1 - Tablespoon onion, grated
  • 1 - Tablespoon green bell peppers, minced
  • 6 - eggs (separate whites & yolks)
  • 3 - Tablespoons water
  • 1/2 - teaspoon salt
  • 1/4 - teaspoon pepper
  • 1 - Tablespoon butter
  • 1 - cup cooked tomatoes

Directions

  1. In a skillet, fry the bacon, drain and break into bits.  Brown the celery, onion, and peppers in the bacon dripping. 

  2. Leave the fat in the pan. In a bowl, beat the egg yolks 12 beats (because according to an old Pennsylvania Dutch cookbook, "that is the proper number of beats for eggs") and add the water. 

  3. Beat the egg whites stiffly with salt.  Mix all ingredients, adding egg whites last, and pour into heated pan with bacon drippings. 

  4. When omelet is set, turn down the heat and cook gently until finished.  Fold and serve.

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