Western Skillet Omelet

Name: Western Skillet Omelet
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving(s)
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

(5)

Recipe by CookingONTheSide

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.

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READY IN: 55mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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