Using a fork, beat the eggs and water until barely mixed. Fry bacon until crisp. Drain, reserving the grease. Crumble the bacon into the sour cream. Saut, the scallions in a bit of bacon grease and stir into sour cream mixture. Melt butter in an omelet pan. Pour in egg mixture. When omelet is set, spoon sour cream mixture along the center and fold omelet out onto a warm plate. Yield: 2 servings.

Cathy Mallard

From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,