Instructions

Directions: 

1. Wash your hands thoroughly.
2. Prepare all of the ingredients, including beaten eggs, prior to cooking.
3. Beat together eggs, water, salt and pepper.
4. In a 10-inch non-stick omelet pan over medium high heat, heat butter until just hot enough to size a drop of water. Pour in egg mixture. Mixture should set immediately around the edges.
5. With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spoil onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg.
6. When the top is thickened and no visible liquid egg remains, fill one half of omelet with pie filling, cheese, 2 tablespoons pecans and bacon.* (Put filling on the left side if you’re right handed.) With pancake turner, fold omelet in half.
7. Drizzle maple syrup over omelet Place under a broiler for about 30 second to caramelize the syrup. Garnish with one tablespoon of pecans prior to serving.

If you prefer to make a casserole instead of individual omelets, give this recipe for Bacon, Ham & Cheddar Omelet Bake a try! It’s on my menu for a baby shower that I’m hosting in early September.