Serves: 2
Total Calories: 328

2 slices bacon cut in 1/2 -inch pieces
1 cup potato diced cooked
2 tablespoons green onions sliced
1 clove garlic minced
4 eggs
1 tablespoon water
1/4 teaspoon salt
dash black pepper
1 tablespoon butter or margarine
1/2 cup fontina cheese shredded or Monterey Jack cheese

In a medium saucepan over medium heat, sauté bacon until crisp. Add potato, green onions and garlic. Cook and stir until heated through set aside and keep warm.

Meanwhile, in a medium bowl, whisk eggs, water, salt and pepper just until blended.

In a 7-inch non-stick skillet over medium-high heat, melt half of the butter until it foams. Rotate skillet to coat sides. When foam subsides, pour half of the egg mixture into skillet. Stir in a circular motion for 30 seconds. As outer edges set, use an inverted pancake turner to lift edges andtilt skillet so uncooked egg can flow to bottom. When center is creamy and edges are set to desired doneness, spoon half of the potato mixture over one side of omelet. Run a spatula around edge of omelet. Fold unfilled side over filled side. Tilt skillet and slide onto a warmed plate. Sprinkle with half of the cheese. Cover with a lid to keep warm and melt the cheese. Repeat with remaining egg mixture, potato filling and cheese. Serve immediately.

Nutritional Facts:

Serves: 2
Total Calories: 328
Calories from Fat: 204

More Recipes from the Potato Lover's Cookbook Cookbook:
Cheesy Potatoes And Chops
Chuckwagon Supper Pie
Country Brunch Potatoes
Deep-Dish Cottage Pie
Favorite Brunch Omelet
Garden-Stuffed Potatoes
Italian Potato Pie
Mexican-Stuffed Potatoes
Pizza-Stuffed Spuds
Potatoes Jubilee
Savory Puff Pastries