Recipes / Breakfast Omelet

Breakfast Omelet



  • 3 each Eggs
  • 1 cup Corn Niblets, Frozen
  • 1 7/8 cups Furmano's Diced Tomatoes, Drained
  • 1/2 cup Onion, Minced
  • 1 cup Sausage, Diced
  • 8 slices Bacon
  • 1 teaspoon Black Pepper
  1. In a bowl, beat the eggs, corn and pepper.
  2. Fry the bacon. Remove to paper towel. Add the onions to the bacon fat and fry to slightly brown.
  3. Add the diced meat and diced tomatoes. Sear the sides of the meat, then remove to a warming container.
  4. Pour most of the egg mixture into the fry pan. As soon as it starts to set, add the remainder of the egg mixture and as it sets, spread the onion, meat and tomato on top of the eggs.
  5. Gently lift the edges of the eggs with a spatula and carefully form an omelet.
  6. Slide onto a serving platter; cut into serving portions and cover each portion with a slice of bacon.

Tip: Can substitute sausage for ham or pork.