Apple-Cheddar Omelet -

1 can cheddar cheese soup

8 Eggs

1/3 cup Milk -- whole

1 sm Apple; peeled -- chopped

1 cup Cheese, Cheddar -- shredded

4 ounces 1/8 teaspoon Pepper, black -- ground

1/2 cup of soup in bowl until smooth, add eggs; beat until well blended, set aside. In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper. Cover, micro-cook

4 minutes on HIGH until hot and bubling. Stir once. Let stand, covered, while preparing omelets. Brush

1 teaspoon bacon drippings in bottom of pie plate. Pour in

1/2 egg mixture. Cover, micro-cook

2 minutes on HIGH. Using spatula, gently move outer edge to center, letting uncook portion move to edge. Micro-cook

2 minutes on HIGH or until set. Fold in half, slide on plate. Repeat with bacon drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon. Campbell's Recipe s