Western Sandwich
Break out the ketchup!!
Yes, this is Before Noon food… or After Noon Food… or a late night snack! Anytime you want. Simple to make and very satisfying!
Typically, you’ll find everything you need in your fridge already!
Ingredients
2-3 Eggs for each omelette
Green Pepper chopped
Onion chopped
Shreded Cheddar Cheese
Salt & Pepper to taste.
Butter for toast and for cooking the eggs
Hellman's Real Mayonnaise
Your favourite bread for toasting
Instructions
1
Put 10" Cast Iron skillet on the stove, low to medium heat. Add 2 tbps butter and let it heat up.
Add the green peppers and onions. When they are tender add the cooked, crumbled bacon.
2
Whisk eggs together in a small bowl. Get lots of air in them. Salt and pepper to taste. Add the green pepper, onion and bacon mixture.
3
Heat your 6" cast iron skillet on low to medium heat, with about 2 tablespoons of butter. When it's hot, pour egg mixture into the skillet. It should start cooking right away if the pan is hot enough.
4
Flip the omelette over and add the shredded cheese on top. You can tent it with tin foil so the cheese melts fasters.
5
Serve with buttered toast as a sandwich (adding mayo is a must!) or as an omelette.
Simple and delicious.
