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Grilled Veggie & Bacon Omelet Recipe

by Catherine Pappas

Ingredients

6 eggs – beaten well with a splash of water ½ lb. of bacon – sliced into about 1 inch pieces ½ cup of fresh cilantro – chopped 1 cup of button mushrooms – sliced ½ yellow onion – sliced ½ red onion – sliced

2 cloves garlic – chopped 1 hot pepper – chopped 1 vine ripe tomato – chopped Grated Romano cheese Olives marinated in olive oil with red pepper flakes Olive oil for drizzling

Directions

1. Prepare bacon and set aside.
2. Heat the griddle with a drizzle of olive oil. Place all of the veggies on the griddle and let the veggies grill until the onion become golden.
3. Heat a medium sized frying pan and place a drizzle of olive oil in the pan. Move the olive oil around and pour in some of the beaten eggs. Let the eggs become solid and carefully lift with a spatula and gently flip, leave only for a second and plate.
4. Cover the omelet with the grated cheese and fill half of the omelet with grilled veggies and bacon. Cover the veggies with the other half of the omelet and top with the olives marinated in olive oil and red pepper flakes.

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