Bacon and 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
¼ cup fat-free milk
¼ 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
3. In a medium bowl, whisk the eggs, milk, salt, paprika and pepper.
to allow any uncooked
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