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Bacon, Cheese, Potato Omelet

May 17, 2012

I cooked this omelet for me and my brother this morning.  It was super good.  Jace and I ate every bite of ours!  (Sorry, Brownie, no leftovers for you today.) – Kevin Wilson

This is my version of “Open-Faced Bacon and Potato Omelet” from Southern Living: 40 Years of Our Best Recipes 2007 ed.

This recipe makes two large omelets.

6 strips of bacon (I used Hormel’s Ready to Serve), cooked in microwave according to the directions on the box

2 tsp olive oil

2 cups grated hashbrowns, thawed

1 large tomato (skinned and chopped)

6 large eggs

1/2 tsp salt

1/4 tsp pepper

1 cup sharp Cheddar cheese, freshly grated

2 drops of Tabasco sauce (optional)

Divide all ingredients to make one omelet at a time.

Put oil in non-stick skillet.  Add hashbrowns and cook until nearly browned, flipping or stirring once.  Add chopped tomato and bacon.  Cook a few more minutes, stirring as needed.  Whisk eggs, salt, pepper, and Tabasco sauce (if you use it).  Pour over potato mixture.  Cook until omelet begins to set.  Flip to cook other side.  Once both sides are set, slip out of pan onto baking sheet.  Sprinkle cheese on top.  Broil until cheese melts.  (As cheese is melting on the first omelet, begin cooking the second omelet, repeating all the steps. I used my convection oven to broil the cheese.)

From → Breakfast

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