6 slices bacon
1 sm. onions, minced about 1/3 c.
5 eggs, separated
Dash of hot pepper sauce
1/4 to 1/2 tsp. paprika
3 tbsp. flour
1 1/4 c. milk
6 oz. coarsely shredded Swiss cheese (1 1/2 c.)
1/4 tsp. salt
4 oz. sharp cheddar cheese, cut in thin slivers, about 1 c.
Parsley flakes

Cook bacon, preferably in non-stick electric skillet, until crisp. Drain on paper towel, crumble and set aside. In 2 tablespoons bacon fat, saute onion over low heat 5 minutes, or until soft. Turn off heat. In mixing bowl, combine egg yolks and next 4 ingredients and beat until smooth; add Swiss cheese. Add salt to egg whites and beat until whites are stiff by not dry.

Fold whites carefully into cheese mixture. Heat skillet to 250 degrees. Pour mixture over onion and cover with lid. Cook 12-15 minutes, or until almost set. Remove lid and sprinkle with cheddar cheese and bacon. Cover and cook 5 minutes, or until cheese is melted and omelet is set. Sprinkle top with parsley flakes; serve at once. Good with crusty whole wheat or white bread, hot canned plain or stewed tomatoes and a green salad.

NOTE: The slicer side of your shredded/grater is very convenient for cutting hard cheese in thin slivers.