You can tell from the name that this omelet includes peppers and potatoes. Add some cheddar and bacon bits and you've got a new family favorite.
What You Need
Original recipe yields 6 servings
6 Tbsp. butter, divided
3 cups ORE-IDA Potatoes O’Brien
1/2 tsp. celery seed
6 egg s
1/4 cup milk
1/8 tsp. pepper
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 green onions, sliced
2 Tbsp. OSCAR MAYER Real Bacon Bits
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Let's Make It
Melt 3 Tbsp. butter in large skillet on medium heat. Add potatoes; spread to evenly cover bottom of skillet. Sprinkle with celery seed. Cook 10 min. or until potatoes are tender and lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
Whisk eggs, milk and pepper until blended.
Melt remaining butter in same skillet. Add egg mixture; cook 5 to 8 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set, top with potato mixture, cheese, onions and bacon; cook 1 to 2 min. or until cheese is melted.
Garnish with a small dollop of BREAKSTONE'S or KNUDSEN Sour Cream before serving.
Serve with fresh fruit salad to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* 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.