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Ingredients
| bacon: 3 strips (diced) |
| russet potatoes (diced): 2 cups (peeled and diced) |
| onions: 1 (chopped) |
| eggs: 3 (lightly beaten) |
| salt (to taste) |
| black pepper (to taste) |
| cheddar cheese (shredded): 1/2 cup |
Bacon Potato Omelet
Credit: AllRecipes
User rating:
"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."
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Prep Time
5 min -
Cook Time
20 min -
Servings
3 serving(s)
Tags
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.