Charlene's Recipe

Denver Omelet

Category: Breakfast

Serves 4
Ready in 20 minutes

1 carton (16 oz each) Egg Beaters Original
1/8 tsp ground black pepper
No-Stick Cooking Spray
1 medium green bell pepper, chopped
1/2 cup chopped yellow onion
1/3 cup chopped Canadian-style bacon
1/2 cup shredded reduced fat sharp or mild Cheddar cheese

Combine Egg Beaters and black pepper in small bowl; set aside.
Spray medium nonstick skillet with cooking spray. Heat over medium heat; when hot add bell pepper, onion and bacon. Cook 2 to 3 minutes or until bacon is lightly browned and vegetables are tender. Remove from skillet; keep warm.
Add 1 cup Egg Beaters mixture to skillet; cook 3 minutes or until edges start to set. Using rubber spatula, gently lift edges while tilting pan to allow uncooked Egg Beaters to run underneath. Cook until set.
Sprinkle half of vegetable mixture and half of cheese onto half of cooked Egg Beaters. Fold in half over filling. Slide omelet onto serving plate; keep warm. Repeat with remaining ingredients.