Heat DO to about 450 degrees using two rings of briquets on the bottom.

Brown ½ lbs. Bacon, then cut into small pieces. Note that the bacon can be cooked all at once in the DO by using coals on the bottom and lid and stirring occassionally

Add while stirring: chopped onion, chopped green pepper, half the sliced mushrooms, chopped pimento, diced ham

Cover and reduce the heat under the oven to 6 briquets in a ring, place remaining briquets from bottom onto the lid.

Drain grease, and add 24 beaten eggs and stir. Cover and increase heat adding one full ring of briquets on top and filling in the bottom ring (325F). Every 3-5 minutes fold cooked part of eggs into batter. When mixture reaches a jello-like consistency but not dried out, sprinkle the top with;

½ cup fresh sliced mushrooms
½ lbs. grated cheddar cheese


Cover and bake for 15-20 minutes. The omelet rises until the cheese and mushrooms are at lid level. Do not replenish briquets as the initial heat burns to a correct temperature and prevents burning.