Bacon Potato Omelet

Name: Bacon Potato Omelet
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 servings.
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

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.

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.

Nutrition Facts

1 each: 277 calories, 14g fat (7g saturated fat), 238mg cholesterol, 285mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 15g protein.

Reviews

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Average Rating:

bree

Jan 13, 2010

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.