2 tbs butter
¼ cup green bell pepper, chopped
5 eggs, slightly beaten
¼ cup fresh chives, chopped
¼ cup Monterey Jack cheese, shredded
¼ cup tomatoes, chopped
1 Tbs fresh coriander chopped
¼ cup sour cream
2 slices bacon, cooked crisp
Salt and freshly ground black pepper
Melt butter in a large skillet.
Sauté green pepper for three minutes.
Pour eggs into skillet and cook, lifting from bottom, allowing uncooked portion to flow underneath.
When omelet is almost set, sprinkle evenly with chives, shredded cheese, tomatoes, and coriander. Cover and cook just until cheese melts.
Remove from stove and mound sour cream in center. Sprinkle with bacon, salt and pepper to taste.
Herbs for Mom: 17 Easy and Delicious Recipes with Growing Instructions, 1996, Herb Bits, Norwalk, CT