Bacon Potato Omelet

3 bacon strips, diced
2 cups diced peeled potatoes
1 medium onion, chopped
3 eggs, lightly beaten
pepper to taste
1/2 cup shredded cheddar cheese

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, 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.

Yield: 3 servings.

Paula Deen Signature Porcelain Nonstick 9-Inch and 11-Inch Nonstick Skillet Twin Pack, Red Speckle

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