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Potato Bacon Omelet

Here's a great way to use up a leftover potato and bacon. This hearty, yummy omelet will quickly become a favorite! —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1 serving


  • 2 bacon strips, chopped
  • 2 tablespoons chopped onion
  • 1/2 cup cubed cooked potato
  • 1 tablespoon butter
  • 3 eggs
  • 3 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded sharp cheddar cheese


  • In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain.
  • In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
  • As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts
1 omelet: 560 calories, 40g fat (20g saturated fat), 709mg cholesterol, 1052mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 31g protein.

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