4 slices bacon
4 eggs
1/2 c. milk
Dash pepper
1 c. shredded cheese

Fry bacon in skillet until crisp. Drain; save 3 tablespoons drippings. Crumble bacon. Clean skillet, return drippings to it. Place low to medium heat. Beat eggs, milk and seasonings until blended. Pour into hot skillet. Lift edges of omelet as it cooks, allowing uncooked egg to flow to bottom of skillet. Do not stir. When eggs are set, top with cheese melts. Fold omelet. Turn out on hot platter and serve immediately.