Description
Bacon and Potato Omelet
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Directions
SUMMARY
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Yield: Serves: 2
INGREDIENTS
- 1 Tbsp. butter
- 1/2 cup frozen, diced hash browned potatoes, thawed
- 4 eggs
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 3/4 cup (3 oz.) plus 2 Tbsp. Sargento® Fine Cut Shredded Colby-Jack Cheese or Sargento® Fine Cut Shredded Sharp Cheddar Cheese, divided
- 1/4 cup crumbled, cooked bacon
DIRECTIONS
- 1
Melt butter in large non-stick skillet over medium heat. Add potatoes; cook 5 minutes, stirring frequently.
- 2
Beat eggs, salt and pepper together in small bowl. Pour eggs over potatoes in skillet, stirring to combine. Cook over medium heat 2 minutes or until eggs begin to set on bottom. Lift edges of omelet with spatula to allow uncooked portion of eggs to flow to edges and begin to set.
- 3
Sprinkle 3/4 cup cheese and bacon over egg mixture. Fold half of omelet over filling; sprinkle remaining cheese over omelet. Cook on low heat 2 minutes or until eggs are set in center. Divide omelet in half.
Nutrition
Nutrition Facts
Serves: 2
Amount Per Serving
Calories 637
Total Fat 48.7g
Saturated Fat 22.9g
Trans Fat 17.1g
Polyunsaturated Fat 4.5g
Cholesterol 476mg
Sodium 1540mg
Carbohydrates 13g
Protein 36g
Dietary Fiber 1g
Vitamin A 210RE
Vitamin C 5mg
Calcium 387mg
Iron 2mg
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