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Farmer’s Omelet (VRP 037)

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Farmer’s OmeletFarmer's Omelet

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Farmer’s Omelet Recipe

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Farmers Omelet scaled

Farmer's Omelet


  • 6 slices lean bacon (preferable thick-cut bacon)
  • 3 cups coarsely diced, peeled, cooked potatoes (see note)
  • ½ cup finely chopped onion
  • ½ cup coarsely chopped green pepper
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 5 large eggs
  • Hot red-pepper sauce
  • 1 cup coarsely grated mild Cheddar or Monterey Jack cheese


  1. In a heavy skillet, 9-to-10-inch skillet fry bacon over moderately low heat until crisp; drain on paper towels.
  2. Pour off all but 3 tablespoons bacon fat.
  3. Increase heat to moderate; add potatoes, onion and green pepper.
  4. Cook 10 to 15 minutes, turning twice with a pancake turner, until potatoes start to brown.
  5. Crumble bacon over potato mixture; sprinkle with about half the salt and all the pepper; turn to mix, then press down firmly in skillet.
  6. Beat eggs with the remaining salt and a few drops of pepper sauce. Pour over potato mixture.
  7. Cook about 3 minutes, until eggs start to set.
  8. Using a wooden spoon, pull the set eggs away from sides of the skillet, tilting skillet so liquid eggs flows to the sides.
  9. When most of egg mixture is set, but omelet is still moist on top, sprinkle evenly with the cheese.
  10. Cook 2 minutes longer to melt cheese; broil briefly to lightly brown cheese if desired.
  11. Cut into wedges and serve.
  12. Makes 6 servings.


Per serving: 336 calories, 15 grams of protein, 24 grams of fat, 14 grams carbohydrate.

Note: Frozen hashbrown potatoes work well in this recipe. Add 1 tablespoon oil to the bacon fat.

Farmer’s Omelet

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