Parmesan and potatoes and bacon, oh, my! With ingredients like these, you just know this omelet is going to be a hit at your house.
What You Need
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, chopped
2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup frozen mixed vegetables (broccoli, carrots, red peppers), thawed
6 egg s, beaten
2 Tbsp. milk
5 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 tsp. garlic powder
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Let's Make It
Cook bacon in large nonstick skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet. Add potatoes and vegetables to reserved drippings; cook 7 min. or until potatoes are tender, stirring frequently. Return bacon to skillet; stir.
Mix eggs, milk, 4 Tbsp. cheese and garlic powder until blended. Pour egg mixture evenly over potatoes and vegetables; cover.
Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.
For a delightful brunch idea, serve this Parmesan-Potato and Bacon Omelet with a seasonal fruit salad.
Make it your own by using your favorite mixed vegetable variety and topping with TACO BELL® Thick & Chunky Salsa before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 10g
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.