Instructions: 1. Prepare filling. Beat eggs with salt and pepper in a medium bowl. In a large skillet over high heat, melt 2 tablespoons butter and swirl to coat bottom and sides of pan.

2. Pour one half of the egg mixture into pan. Grasp handle of pan with one hand and gently shake pan to keep omelet from sticking. With other hand, lightly scramble top of eggs with a fork, taking care to let bottom set slightly so bottom surface is cooked and top stays moist. Cook about 1 minute (omelet should still be moist).

3. Place one half of filling in a thin line down center of omelet at a right angle to pan handle. Using a spatula or fork, fold third of omelet nearest handle over filling. Lifting handle of omelet pan, place edge of pan on a serving plate. Push omelet over onto itself and gently roll it onto serving plate (underside of omelet will be on top). Cut omelet in half and serve immediately. Repeat with remaining egg mixture. Slice bacon into 1/2-inch long pieces. Set a small skillet over medium heat, add bacon pieces, and cook until bacon starts to brown (about 3 minutes). Stir in onion and garlic; saute about 2 minutes. Add red peppers, oregano, and pepper; stir to mix; cook over low heat for about 2 minutes. Keep warm over low heat while omelet cooks.

Makes about 2 cups.

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