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Bacon and Potato Omelet

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INGREDIENTS

  • 1 Tbsp. butter
  • 1/2 cup frozen, diced hash browned potatoes, thawed
  • 4 eggs
  • 1/8 tsp. salt
 

DIRECTIONS

  • 1

    Melt butter in large non-stick skillet over medium heat. Add potatoes; cook 5 minutes, stirring frequently.

  • 2

    Beat eggs, salt and pepper together in small bowl. Pour eggs over potatoes in skillet, stirring to combine. Cook over medium heat 2 minutes or until eggs begin to set on bottom. Lift edges of omelet with spatula to allow uncooked portion of eggs to flow to edges and begin to set.

  • 3

    Sprinkle 3/4 cup cheese and bacon over egg mixture. Fold half of omelet over filling; sprinkle remaining cheese over omelet. Cook on low heat 2 minutes or until eggs are set in center. Divide omelet in half.

Bacon and Potato Omelet
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SUMMARY

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Yield: Serves: 2

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See Nutrition Facts

Serves: 2

Amount Per Serving

Calories 636

Total Fat 48.7g

Saturated Fat 22.9g

Trans Fat 17.1g

Polyunsaturated Fat 4.5g

Cholesterol 475mg

Sodium 1539mg

Carbohydrates 13g

Protein 36g

Dietary Fiber 1g

Vitamin A 210%

Vitamin C 5%

Calcium 386%

Iron 2%