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Potato Bacon Omelet Recipe

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Here's a great way to use up a leftover potato and bacon. This hearty, yummy omelet will quickly become a favorite! —Taste of Home Test Kitchen

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Potato Bacon Omelet Recipe

Prep/Total Time: 20 min.

Yield: 1 Servings

10 10 20

Ingredients

2 bacon strips, chopped
2 tablespoons chopped onion
1/2 cup cubed cooked potato
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded sharp cheddar cheese

Directions

In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain.
In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Yield: 1 serving.

Nutritional Facts 1 omelet equals 560 calories, 40 g fat (20 g saturated fat), 709 mg cholesterol, 1,052 mg sodium, 20 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Potato Bacon Omelet in Simple & Delicious April/May 2011, p21

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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