Potato Bacon Omelet Recipe

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Potato Bacon Omelet Recipe
Potato Bacon Omelet Recipe photo by Taste of Home
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Potato Bacon Omelet Recipe

Read Reviews
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Publisher Photo
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
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 Jones Dairy Farm Dry-Aged 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.
Originally published as Potato Bacon Omelet in Simple & Delicious April/May 2011, p21

Nutritional Facts

1 omelet: 560 calories, 40g fat (20g saturated fat), 709mg cholesterol, 1052mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 31g protein.

  • 2 Jones Dairy Farm Dry-Aged 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
  1. 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.
  2. 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).
  3. 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.
Originally published as Potato Bacon Omelet in Simple & Delicious April/May 2011, p21

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Reviews forPotato Bacon Omelet

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Raschelle User ID: 937170 136651
Reviewed Nov. 13, 2013

"Easy to prepare & delicious."

MY REVIEW
testuser120 User ID: 7401715 212743
Reviewed Nov. 13, 2013

"This is nice."

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