Bacon Potato Omelet Recipe
Source: Originally published as Bacon Potato Omelet in Country Woman Christmas Annual 1999, p11
Recipe type: Breakfast
- 3 bacon strips, diced
- 2 cups diced peeled potatoes
- 1 medium onion, chopped
- 3 eggs, lightly beaten
- Salt and pepper to taste
- ½ cup shredded cheddar cheese
- In a 9-in. nonstick skillet, cook bacon until crisp.
- Drain, reserving drippings. Set bacon aside.
- Cook potatoes and onion in drippings until tender, stirring occasionally.
- Add eggs, salt and pepper; mix gently.
- Cover and cook over medium heat until eggs, salt and pepper; mix gently.
- Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese.
- Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate.
- Cut into wedges.
Thank You Taste Of Home for the picture and recipe!