1/4 Cup crispy bacon cut into bite-size morsels
1/4 Cup cleaned and diced tomatoes
1/4-1/2 Cup shredded cheese
1 Tablespoon butter
1 Tablespoon water
Prepare very crispy bacon according to package.
Remove the cap, seeds and pulp from the tomatoes. Dice until you have a quarter cup.
Beat the four eggs and 1 tablespoon of water until you have nearly uniform consistency.
Preheat a frying pan over medium heat. Coat the bottom of the pan with 1 teaspoon of butter. Pour the egg mixture into the pan. Allow the egg to cook until solid yellow or white egg appears through the clear egg windows. This means a layer of cooked egg has formed under the wet egg.
Cover half the egg mixture with the diced tomatoes and bacon and the other half with the shredded cheese. Cover and cook for 2-3 minutes. When the cheese is melted and the egg mixture is cooked through, the omelet is done. Fold the cheese side over the bacon and tomato side.
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