Cheesy Bacon and Potato Omelet

Cheesy Bacon and Potato Omelet recipe


6 slices bacon, chopped

1 lb. potatoes, peeled, cut into thin slices

1/2 cup sliced onions

1 clove garlic, minced

6 eggs, beaten

1 cup shredded sharp cheddar cheese, divided

1/4 tsp. black pepper

2 Tbsp. chopped fresh parsley


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.

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