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Farmer's Omelet

Course: Breakfast
Servings: 6 Servings
Calories: 288kcal
Author: John and Wanda Anderson
Print Recipe

Ingredients 

  • 6 slices bacon
  • 3 cups potatoes peeled and diced
  • ½ cup onion chopped
  • ½ cup green pepper chopped
  • ¾ tsp salt
  • ¼ tsp pepper
  • 5 large eggs
  • hot red-pepper sauce
  • 1 cup mild cheddar or Monterey Jack cheese coarsely grated

Instructions

  • In 10-inch skillet fry bacon until crisp; drain on paper towels. Pour off all but 3 tablespoons bacon fat.
  • Add potatoes, onion and green pepper to fat. Cook 10 to 15 minutes or until potatoes start to brown.
  • Crumble bacon over potato mixture. Sprinkle with about 1/2 of the salt and all the pepper.
  • Press down firmly in skillet.
  • Beat eggs with remaining salt and a few drops of pepper sauce.
  • Pour over potato mixture.
  • Cook 3 minutes until eggs set, but omelet is still moist on top.
  • Sprinkle evenly with cheese. Cook 2 minutes longer to melt cheese.

Nutrition

Calories: 288kcal | Carbohydrates: 15g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 587mg | Fiber: 3g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 22.9mg | Calcium: 191mg | Iron: 4.3mg