Cheesy Bacon & Potato Omelet
By sltaylor
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.
Ingredients
- 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
Details
Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from kraftrecipes.com
Preparation
Step 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.
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.
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