Bacon Potato Omelet Recipe

Bacon Potato Omelet RecipePhoto by: Taste of Home Bacon Potato Omelet Recipe Rating 4

For a fun way to present basic breakfast ingredients— potatoes, eggs and bacon— try my recipe, a family favorite I inherited from my mother-in-law.

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Bacon Potato Omelet Recipe
  • Prep/Total Time: 25 min.
  • Yield: 3 Servings
5 20 25

Ingredients

  • 3 bacon strips, diced
  • 2 cups diced peeled potatoes
  • 1 medium onion, chopped
  • 3 eggs, lightly beaten
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese

Directions

  • 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. Yield: 3 servings.

Nutritional Facts 1 serving (1 each) equals 277 calories, 14 g fat (7 g saturated fat), 238 mg cholesterol, 285 mg sodium, 24 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Bacon Potato Omelet in Country Woman Christmas Annual 1999, p11

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Reviews for Bacon Potato Omelet (1)

Bacon Potato Omelet Recipe

Bacon Potato Omelet

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Reviewed on Jan. 13, 2010 by bree

This is a good recipe, but omit the salt as bacon contains salt. Also never use a non stick pan. The coating in the pans are not good for you, especially if the coating is scratched or marred in anyway. I use a cast iron or stainless steel skillet and use butter to coat the pan. The butter contains salt also.

 
 
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