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


1.  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.
2. Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.

3. Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
4. 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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