Hash Brown Omelet

Name: Hash Brown Omelet
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 3
Cuisine: Global
Ingredients: 4 bacon strips; 4 eggs, lightly beaten; 59 milliliters chopped green pepper; 473 milliliters frozen shredded hash brown potatoes; 59 milliliters milk; 59 milliliters chopped onion; 1 Dash pepper; 1 teaspoons salt; 113 grams cup shredded sharp cheddar cheese

You can never have too many main course recipes, so give Hash Brown Omelet a try. Watching your figure? This gluten free recipe has 494 calories, 24g of protein, and 31g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 3. Head to the store and pick up onion, sharp cheddar cheese, milk, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

In a large skillet, cook bacon over medium heat until crisp.

Remove to paper towels; drain. Crumble bacon and set aside.

Add the potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender.

In a large bowl, whisk the eggs, milk, salt and pepper.

Pour egg mixture into a large non-stick skillet (mixture should set immediately at edges).

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.