6 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
1/2 c. grated cheese
6 slices bacon

1. Fry bacon in skillet. Drain and crumble in small pieces.

2. Spray pan with liquid shortening (Pam).

3. Melt butter in skillet.

4. Combine eggs, milk, salt and pepper in medium size bowl.

5. Pour in egg mixture and when it begins to thicken around the edges then reduce the heat.

6. Lift edges, as mixture cooks, with a spatula or fork, and tilt pan slightly to allow uncooked portion to run underneath.

7. Increase heat to brown the bottom when egg mixture is almost set.

8. Place filling on 1/2 of omelet. (1/2 cup cheese and crumbled bacon.)

9. Loosen all edges carefully. Fold omelet in half and roll it out of the skillet on a large serving dish.

10. Serve immediately.

Standard: Uniformity in color (medium brown). Delicate and tender in texture throughout. Pleasing in flavor.

Hint: The size of the skillet should vary according to the number of eggs. For 2 eggs, use a 6-7 inch skillet. For 4 eggs, use an 8 inch skillet. For 6 eggs, use a 10 inch skillet.