Tuesday, September 7, 2010

HashBrown Omelette

4 slices turkey bacon or bacon

2 tsp. cooking oil

2 cups refrigerated shredded hash brown potatos (about ½ of a 20 oz package)

¼ cup chopped onion

¼ cup chopped green sweet pepper

4 eggs

¼ cup milk

½ tsp salt

Dash black pepper

1 cup shredded cheddar cheese

In a large skillet, cook bacon until crisp. Crumble bacon, set aside.

Heat oil in skillet . Combine potatos, onion, and sweet pepper; pat into skillet. Cook, uncovered , over low heat about 7 minutes or until crisp and brown, turning once.

In a small bowl, beat together eggs, milk, salt and black pepper; pour over potato mixture. Top with cheese and bacon. Cook, covered, over low heat for 5-7 minutes or until egg mixture is set.
Loosen omelet from skillet; fold in half. Turn out of skillet onto a serving plate. To serve, cut into wedges.

4 servings

****if using bacon, omit cooking oil and use bacon drippings.

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