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Tomato Avocado Omelet

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Tomato Avocado Omelet


4 slices bacon
1 large tomato, chopped
4 eggs
2 tablespoons water
¼ teaspoon salt
dash ground pepper
hot pepper sauce, to taste
1 tablespoon butter
1 small avocado, sliced
1 tablespoon green onions or chives, minced


Cook bacon and crumble into pieces when cold. Sauté tomato pieces in small amount of bacon fat until tender; keep warm. Beat eggs, water and seasonings until well mixed. Heat butter in large skillet; when foaming stops, pour in egg mixture. Tilt pan and lift cooked edges so uncooked eggs can low underneath. Remove from heat when eggs are set on top and lightly browned on the bottom. On half the omelet spoon bacon pieces, cooked tomato, avocado slices and onion/ chives. Fold in half and slip onto hot platter. 3-4 servings.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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