Recipe and Photo by: Better Homes and Gardens
Bacon, eggs and cheesy hash brown potatoes are the stars of this omelet, great for breakfast or any time of day.
refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
chopped green sweet pepper
shredded cheddar cheese (4 ounces)
Bias-sliced green onions (optional)
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings.
nutritional info per serving
K:63374v0:148163 Copyright - © [1994-2013] Meredith Corporation