Classic Ham and Cheese Omelet with Candied Bacon

INSTRUCTIONS

• 1 For the Candied Bacon, preheat oven to 350°F. Line shallow baking pan with foil. Arrange bacon slices on baking pan, overlapping if necessary. Mix sugar and black pepper in small bowl. Sprinkle mixture over bacon, spreading to cover each slice evenly.
• 2 Bake 20 to 25 minutes, rotating pan halfway through cooking, until bacon is dark brown, and sugar is bubbly. Transfer bacon to paper towel-lined plate to drain.
• 3 Meanwhile, for the Ham and Cheese Omelets, whisk eggs, Seasoning, salt and pepper in large bowl until well blended. Spray 10-inch nonstick pan generously with no stick cooking spray.
• 4 Melt 1 1/2 teaspoons butter in pan on medium-high heat, swirling to coat bottom. Pour 1/4 of the egg mixture into skillet, spreading to cover bottom of skillet. Stir egg mixture gently until mixture begins to set.
• 5 Run spatula around edge of skillet to separate cooked egg mixture from sides. Lift slightly with spatula and tilt pan to allow uncooked mixture to flow underneath. When egg mixture is set but top is still slightly moist, remove skillet from heat. Top one half of the omelet with 1/4 cup each ham and cheese. Slip spatula underneath other half of omelet and tip skillet to loosen. Gently fold omelet in half. Slide onto serving platter. Repeat with remaining ingredients to make 4 omelets. Serve with Candied Bacon.