6 slices bacon

¼ cup finely chopped onion

5 eggs, separated

1 dash tabasco sauce

¼ tsp ground paprika

3 Tbs all-purpose flour

1 ¼ cups milk

115 g shredded swiss cheese

¼ tsp salt

115 g shredded cheddar cheese

1 Tbs minced parsley, for garnish

1

In a large non-stick skillet over medium heat, cook bacon until crisp. Drain on paper towels then crumble and set aside.

2

In 2 tablespoons of the bacon drippings, saute onion over low heat until tender. Remove from heat.

3

In a mixing bowl, combine egg yolks, Tabasco, paprika, flour, and milk; beat until smooth. Add the shredded Swiss cheese.

4

In another bowl, beat egg whites with the salt until stiff but not dry; fold into cheese mixture. Heat the same skillet with onion over medium-low heat. Pour egg mixture over onion; cover and cook for 12 to 15 minutes, or until almost set. Top with Cheddar cheese and the crumbled bacon.

5

Cover and cook for 5 minutes longer, or until omelette is set and cheese is melted. Sprinkle with chopped parsley or chives, if desired.

Serving size: 1/6 of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.