Packed with bacon flavor, this easy one-skillet potato, egg and cheese omelet is hearty enough to serve morning, noon or night.
What You Need
Original recipe yields 6 servings
6 slices OSCAR MAYER Bacon, chopped
1 lb. potatoes, peeled, cut into thin slices
1/2 cup sliced onion s
1 clove garlic, minced
6 egg s, beaten
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/4 tsp. black pepper
2 Tbsp. chopped fresh parsley
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Let's Make It
Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.
How to Cook a Perfect Omelet
While omelet is cooking, frequently shake pan to help prevent omelet from sticking to pan. Or, occasionally run metal or rubber spatula under omelet to loosen it from bottom and side of pan.
Prepare using 2-1/4 cups frozen sliced potatoes.
Serve with cut-up assorted fresh fruit.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.