Chef Bob's Rockaway Omelet
Cuisine: American
Author: Kitchens
  • 2 slices bacon, diced
  • 2 thick slices boiled ham, diced
  • 1/2 onion, diced and sauteed until soft
  • 1 large tomato, chopped
  • 3 Tablespoons vegetable oil, divided
  • 6 eggs beaten, divided, blended with
  • 3 Tablespoons water
  • 1/4 teaspoon salt
  1. Cook bacon til lightly browned. Drain, set aside, cool and crumble.
  2. Add ham, onion, and tomato and cook until liquid appears and set aside.
  3. Put one tablespoon of oil in 12" skillet.
  4. When oil sizzles pour in 1/3 of omelet mixture.
  5. Spread egg mixture evenly.
  6. Shake pan to keep mixture moving. When egg is set, but still shiny, spoon 1/3 of filling across center and top with crumbled bacon. Flip one side of the omelet over, envelope style to hold in filling.
  7. Tilt pan and roll omelet onto plate.
  8. Repeat making the omelet two more times.
  9. Serve at once with hash browns or home fries, toast, juice and coffee.
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