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Bacon Potato Omelet

For a fun way to present basic breakfast ingredients— potatoes, eggs and bacon— try my recipe, a family favorite I inherited from my mother-in-law.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    3 servings

Ingredients

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

Directions

  • 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, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and 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.
Nutrition Facts
1 each: 277 calories, 14g fat (7g saturated fat), 238mg cholesterol, 285mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 15g protein.

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