GREEN ONION OMELET

6 bacon slices, crisp fried and crumbled

2 bunches green onions, tops included, chopped into 1/4-inch slices

8 large eggs

1/2 cup low-fat milk

1/2 to 1 tsp salt (or less)

1/2 tsp black pepper

Cook onion, on low heat, in a small amount of the bacon drippings with the crumbled bacon. Cook only until the onion is wilted and stir constantly. 

Using a fork, mix eggs, milk, salt and pepper until blended. Pour gently over the onion/bacon mixture and stir with the fork to spread over the skillet. Cook on low, lifting edges of omelet with a spatula allowing the uncooked eggs to cook around the edges. Cook until the eggs are puffy and set. Serve immediately.

Yield: 6 to 8 servings

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