5 sliced bacon
3 green onions, sliced
3 sm. fresh mushrooms, sliced
3/4 c. shredded Cheddar cheese
1/2 c. chopped sweet pepper
5 eggs
1 tbsp. milk

Place bacon is a skillet. Fry bacon until crisp. Add green onions, mushrooms and red pepper. Fry until vegetables are crisp, tender, stirring constantly. Remove bacon and vegetables from skillet. Drain on paper towel.

Beat eggs and milk together. Pour eggs into skillet and cook until set. Lift corners of omelet occasionally to let uncooked egg mixture flow to bottom. Spread cooked bacon and vegetables diagonally down center of omelet. Sprinkle with cheese and fold opposite corners over middle.