Serves: 4
Total Calories: 224

1 to 2 tablespoon olive oil
12 eggs
4 teaspoons milk
salt and pepper, to taste

MUSHROOM SCALLION FILLING:
4 slices bacon
1/2 cup chopped scallion
8 ounces fresh mushrooms, sliced (about 3 cups)
salt and pepper, to taste
2 tablespoons fresh parsley, minced

Use just enough oil to cover the surface of a cast iron skillet set over medium heat. For each omelet, in a small bowl, beat 3 eggs, 1 teaspoon milk, and salt and pepper to taste. Pour into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon 1/4 of the Mushroom Scallion Filling over half of the omelet. With spatula, fold other half over filling slide onto serving dish. Serve immediately.

MUSHROOM SCALLION FILLING:
Cut bacon slices into 1/2 inch cubes. In skillet, cook bacon and scallions over medium heat until bacon begins to brown and scallions are tender. Increase heat to medium high, and add mushrooms. Cook, stirring frequently, until mushrooms begin to brown. Stir in salt and pepper to taste. Remove from heat. Stir in parsley.

Nutritional Facts:

Serves: 4
Total Calories: 224
Calories from Fat: 141

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Breakfast Cholesterol Casserole
Breakfast Enchiladas
Danish Meat Balls
Dutch Oven Polenta aka Cornmeal Mush
Dutch Oven Potato And Egg Pie
Irish Omelet
Irish Potato Cakes
Italian Breakfast Frittata
Sourdough Waffles
Swedish Coffee