Open-Faced Omelet - cooking recipe

Ingredients

2 Tbsp. butter
1/2 c. thinly sliced onion
1/2 c. thinly sliced green pepper
1 clove garlic, minced
2 to 3 firm tomatoes, wedged
1 tsp. salt
dash of pepper
10 eggs
1/2 c. water
2 Tbsp. butter or bacon drippings
6 slices bacon, crisp cooked, drained and crumbled

Preparation

Cook onion, green pepper and garlic in butter until tender but not brown.
Stir in tomatoes, salt and pepper.
Cook just until tomatoes are heated through.
Keep warm while preparing omelet. Mix eggs and water with fork.
Heat butter in 10-inch omelet pan or skillet until just hot enough to sizzle a drop of water.
Pour in egg mixture.
Mixture should set at edges at once.