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Potatoes and Bacon Omelet

4 to 6 slices bacon, cut in pieces
1/3 c. diced onion
1/2 c. cooked potatoes, chopped
4 eggs
3 tbsp. milk
Salt and pepper
2 tbsp. margarine
1 tbsp. chives

Heat oven to 200 degrees. Cook bacon on medium. Add onions and cook until soft. Add potatoes and cook until potatoes are browned. Pour off fat. Beat eggs with half the milk. Salt and pepper. Heat 1 tablespoon butter in 8 inch pan or skillet on high heat. Pour in beaten eggs. Stir lightly while shaking pan. When eggs are done, add half of filling. Tilt pan to fold omelet. Tip in warmed plate and place in oven to keep warm while you fix second omelet. Sprinkle with chives when done.

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