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Potato Bacon Omelet

 Potato Bacon Omelet
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
1 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 bacon strips, chopped
  • 2 tablespoons chopped onion
  • 1/2 cup cubed cooked potato
  • 1 tablespoon butter
  • 3 Eggland's Best 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,

2 of 2

Potato Bacon Omelet (continued)

Nutritional Facts: 20 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.