Cowboy Omelet
Prep Time: 5
Cook Time: 10
Serves: 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® Fancy Shredded Colby-Jack Cheese or Sargento® Fancy Shredded Sharp Cheddar Cheese, divided
- 1/4 cup crumbled, cooked bacon
Directions
Melt butter in large non-stick skillet over medium heat. Add potatoes; cook 5 minutes, stirring frequently.
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.
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.