Cheesy Bacon & Potato Omelet
This is an omelet recipe that is hearty enough for a quick dinner, and perfect for a big weekend breakfast -- filled with potatoes, bacon and cheese. Serve with some whole grain toast.
- 6 slices OSCAR MAYER Bacon, chopped
- 1 pound potatoes, peeled, cut into thin slices
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 6 eggs, beaten
- 1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Preparation time 15mins
Cooking time 45mins
Adapted from kraftrecipes.com
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 minutes or until egg mixture is almost set.
Slide omelet onto 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.