Jack Carter's Garbage Omelet
4 slices bacon, cut in 1-inch pieces
1 medium-sized yellow onion, chopped
1/2 green pepper, diced
1 small tomato
1/2 teaspoon water
Salt and freshly ground pepper
1 tablespoon sweet butter
1. Brown bacon, onion and green pepper in skillet. Drain off most of the bacon fat. Add skinned, peeled tomato cut into small bits. Cook to soften tomato over low heat. Set aside.
2. Whip eggs until streaky, adding water. Add the seasonings (salt and pepper to taste). Heat butter in a separate 11 or 12-inch skillet until the butter begins to pop, but is not burned.
3. Add beaten eggs to skillet, reduce heat, cook until eggs just begin to set. Add the bacon mixture, shaking the pan. Begin tucking in the edges with a spatula to flatten omelet. Turn the omelet over by flipping it in the pan. Cook until crisp outside and soft inside. If desired, run under a broiler to set the top. Serve immediately. Serves two to three.