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.

Originally published as Bacon Potato Omelet in Country Woman Christmas 1999

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.