Open Faced Bacon and Potato Omelet

Delicious omelet for breakfast or dinner

Open Faced Bacon and Potato Omelet
Open Faced Bacon and Potato Omelet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    bacon slices

  • 2

    cups hash browns

  • 4

    green onions

  • olive oil

  • red pepper

  • mushrooms

  • 6

    lg eggs

  • 1/2

    tsp salt

  • 1/4

    tsp pepper

  • 1

    cup shredded cheddar cheese

Directions

Cook bacon in a large skillet over medium heat until crisp. Remove bacon and drain. Reserve 1 T pan drippings. Set bacon aside. Cook hash browns in hot drippings over medium heat 10 minutes or until brown. Stir in onion, pepper, and mushrooms till tender. Whisk together eggs, salt, and pepper. Pour over hash brown mixture. Gently lift edges of omelet and tilt pan so uncooked portion flows underneath. Cook over medium heat until omelet begins to set. Sprinkle with cheese. Broil 5 minutes or until top is set and cheese melts. Cut into wedges.

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