5 slices bacon, cut in 1-inch pieces
3 green onions, sliced
3 sm. fresh mushrooms, sliced
1/3 c. chopped sweet red pepper
5 eggs
1 tbsp. milk
3/4 c. (3 oz.) shredded cheddar cheese

Place bacon in cold skillet. Turn temperature dial to 325 degrees. Fry bacon until crisp. Add green onions, mushrooms and red pepper to bacon. Fry until vegetables are crisp-tender, stirring constantly. Remove bacon and vegetables from skillet; drain on paper towels. Reduce temperature to 250 degrees.

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 2 opposite corners over middle.