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
    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