Title: Bob's Denver Omelet
Categories: Pork Egg Ethnic
Yield: 3 Servings

2		Slices bacon, diced
2		Thick slices diced boiled
		Ham
1/2		Onion, diced
1		Large tomato, quartered
6		Eggs beaten
1/4	ts	Salt

Cook bacon til lightly browned. Add ham, onion, and tomato and cook until liquid appears and set aside. Put one tablespoon of oil in 12" skillet. When oil sizzles pour in 1/3 of omelet mixture. Spread egg mixture evenly. Shake pan to keep mixture moving. When egg is set, but still shiny, spoon 1/3 of filling across center. Flip sides of omelet over, envelope style to hold in filling. Tilt pan and roll omelet onto plate. Serve at once. Robert Borges

St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972

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