Directions

1. Start by cooking the bacon in a skillet over medium heat until it is crispy. Once cooked, remove the bacon from the skillet and set it aside on a plate lined with paper towels to drain excess grease.

2. In the same skillet with the bacon grease, crack the eggs and whisk them together in a bowl until well beaten.

3. Pour the beaten eggs into the skillet and let them cook undisturbed for a minute or two until the edges start to set.

4. While the eggs are cooking, shred the Beecher's Marco Polo cheese and set it aside.

5. Once the edges of the eggs have set, use a spatula to gently lift the edges and tilt the skillet to let the uncooked eggs flow underneath.

6. Once the eggs are mostly set but still slightly runny on top, sprinkle the shredded Marco Polo cheese evenly over one half of the omelet.

7. Crumble the cooked bacon and sprinkle it over the cheese on the same half of the omelette.

8. Spoon some Slawsa Fire (or your preferred hot sauce) over the bacon and cheese

9. Carefully fold the other half of the omelette over the filling to create a half-moon shape.

10. Let the omelette cook for another minute or two until the cheese is melted and the filling is heated through

11. Using a spatula, carefully transfer the omelette to a plate.

12. Drizzle Terrapin Ridge Farms Chile Lime sauce over the top of the omelette for added flavor