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Vegetable Omelet |
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Serves: 6 Print this Recipe4 slices bacon 1 cup green peppers, chopped 1/2 cup onions, chopped 2 cups sliced, cooked potatoes 2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil leaves 1/2 teaspoon salt 8 eggs Cook bacon until crisp; drain and set aside. Cook green peppers and onions in drippings until just crisp tender. Add potatoes; cook 2 minutes. Remove from heat and add parmesan cheese. Combine parsley, basil, salt and eggs; pour over vegetables in skillet. Cook over low heat 7 minutes. As edges set, run spatula around edge and lift vegetables to allow uncooked egg to go to bottom of skillet. Put crumbled bacon on top. Cover and cook 5 to 7 minutes until top is set. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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