Makes 6 servings.
- 6 - slices bacon
- 1/2 - cup celery, chopped
- 1 - Tablespoon onion, grated
- 1 - Tablespoon green bell peppers, minced
- 6 - eggs (separate whites & yolks)
- 3 - Tablespoons water
- 1/2 - teaspoon salt
- 1/4 - teaspoon pepper
- 1 - Tablespoon butter
- 1 - cup cooked tomatoes
In a skillet, fry the bacon, drain and
break into bits.
Brown the celery, onion, and peppers in the bacon
Leave the fat in the pan. In a bowl, beat the egg yolks 12 beats (because according to an
old Pennsylvania Dutch cookbook, "that is the proper number of
beats for eggs") and add the water.
Beat the egg whites stiffly
with salt. Mix all ingredients, adding egg whites last, and pour into heated
pan with bacon drippings.
When omelet is set, turn down the heat and
cook gently until finished. Fold and serve.