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