Ingredients
The following ingredients have 2 Servings
- 4 bacon strips
- 2 cups frozen shredded hash brown potatoes
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 4 large eggs, lightly beaten
- 1/4 cup whole milk
- 1/2 teaspoon salt
- Dash pepper
- 1 cup shredded sharp cheddar cheese
Instruction
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside., Add the potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender., In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.
