Old Country Omelet



Here was our dinner tonight...

Old Country Omelet

2 cups potatoes, cooked, diced
1/2 cup onion, diced
bacon drippings or butter
8 strips crisply fried bacon, diced
8 eggs
2 tablespoons milk
salt and pepper to taste
1/2 cup shredded cheddar cheese

In a large iron skillet fry bacon, reserving drippings.  Remove bacon from skillet and add potatoes and onions; fry until nicely browned. (You can add butter if you don't want to fry in the bacon drippings.)  Add bacon.  In a small bowl beat eggs, milk, salt and pepper.  Pour over potato mixture in skillet.  Place over low heat until egg begins to set on the bottom. Then, place under broiler to set eggs on top.  (They will look puffy around the edges). Remove from oven.  Sprinkle cheese on top and return to broiler to melt cheese.  Serve hot.



I cut the potatoes rather small before boiling.  It cooked a lot faster than boiling a whole potato and then dicing.





Same with the bacon.  I cut it into small pieces before frying to speed up dinner.  We were hungry.




And...I guess we were so hungry that I forgot to take any more pictures!!!  So this is where the tutorial will end until I cook the omelet again.  Maybe I'll remember to take pictures as I go along and not rush to the end so we can chow down on this delicious (and quick) omelet dinner! 

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