Wild rice is actually the seed of an aquatic grass that grows abundantly in the cold lake waters of northern Minnesota and Canada.
- Prepare hollandaise sauce according to package directions; keep warm.
- In small bowl, beat eggs, water, salt and pepper. In an 8 inch omelet pan or skillet, heat butter over medium heat. Pour egg mixture into pan; cook until mixture thickens, lifting cooked portions around edges to allow uncooked portion to flow underneath.
- Combine wild rice, cheese and bacon; sprinkle over half of omelet. With a spatula, fold omelet in half. Slide onto warmed plate. Pour ½ cup hollandaise sauce over omelet (refrigerate remaining sauce). Serve immediately.