Western Skillet Omelet

I'm always looking for great breakfast recipes and this one is delicious! Recipe is from Kraft. For a shortcut, you can use the ready to serve bacon or make the bacon in advance. I usually make it in the microwave the night before or use leftover bacon; then I omit cooking the bacon in this recipe.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  lb russet potato, about 3, peeled, cubed
• 6  slices bacon
• 1⁄2 cup green pepper, chopped
• 1  tomatoes, chopped
• 3  green onions, sliced
• 6  eggs
• 1  cup cheddar cheese, shredded

Directions

1. Place potatoes in large saucepan; cover with water.
2. Bring to boil; continue boiling 5 minutes.
3. Drain well and set aside.
4. Cook bacon in large skillet on medium-high heat until crisp, turning occasionally.
5. Remove bacon from skillet; drain on paper towels.
6. Discard bacon drippings.
7. Add peppers, tomatoes and onions to skillet.
8. Reduce heat to medium; cook and stir 3 minutes.
9. Add potatoes, cook an additional 15 minutes, stirring occasionally.
10. Make 6 small wells in potato mixture.
11. Add 1 egg to each well.
12. Top potato mixture with bacon; sprinkle with cheese.
13. Cover skillet with lid.
14. Cook 5-8 minutes or until eggs are set.