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Bacon & Cheese Omelet

Bacon adds a rustic, Old World flavor to dishes. There is no 
need to fold this omelet as it is served face up. Omelets 
that are not folded are also known as frittatas.

    4 slices bacon
    1 baked potato
    4 large eggs
    cup fat-free milk
    teaspoon salt
    Pinch sweet paprika
    Pinch ground black pepper
    ⅓ cup shredded Cheddar cheese

1. Cut most of the fat off the bacon with a kitchen shears and then 
    cut the meat into smaller pieces. Place the trimmed bacon in a 
    10-inch frying pan and set over medium heat.

2. Peel the potato and cut into small cubes, add to frying pan. Fry 
    until the bacon is crispy and the potato is heated. Set aside in a bowl.

3. In a medium bowl, whisk the eggs, milk, salt, paprika and pepper. 
    Pour the egg mixture into the frying pan. With a spatula, pull the 
    cooked egg from the edges towards the center. Shake the pan to 
    allow any uncooked
egg to fill in the outer edges.

4. Just before the egg mixture sets, push the egg mixture into the middle to
    make a round, then turn once. Top with bacon, potato and cheese.

    Makes 2 servings

 

Omelet Pan


   

 

No Nitrites Bacon

If you can't find nitrite-free bacon, here
is a good option. Drinking green tea when eating regular
bacon also helps to stop the formation of nitrosomines 
which are cancer causing chemicals. 

D'Artagnan Nitrate Free Bacon

 



 

Seasoned with Love
Online Cookbook

 

  Seasoned with Love - A copyright recipe

We would love to have you print this recipe for your own use.

 

 

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