- 4 slice(s) Smithfield Naturally Hickory Smoked Bacon4 slice(s)
- 4 Large eggs, lightly beaten4
- 1/4 Tsp. Salt1/4 Tsp.
- 1/4 Tsp. Ground black pepper1/4 Tsp.
- 1 Tbsp. Butter1 Tbsp.
- 1 oz. Shredded cheddar cheese1 oz.
In a small bowl, combine eggs, salt, and pepper; beat with fork.
In a 10 inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom.
Add egg mixture.
As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath.
Sprinkle cheese and bacon evenly onto omelette.
Take pan and let half of the omelette land on the plate and then flip to fold in half.