Diner'S Omelet With Hollandaise Sauce

1. 1

   For the sauce:

2. 2

   Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.

3. 3

   Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.

4. 4

   To serve, heat sauce slowly in top of double boiler over hot water. Once sauce is finished remove from double boiler to keep warm while omelets are finished.

5. 5

   For the Omelet:

6. 6

   In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms and veggies of choice until tender; set aside.

7. 7

   Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set immediately at edges).

8. 8

   As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle a fourth of the mushrooms and veggies of choice, 1/4 cup cheese on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.