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Bacon And Potato Omelette Recipe
|Bacon slices||3 , cut in small pieces|
|Potatoes||2 Small, peeled and sliced|
|Spinach leaves||8 , stems removed, sliced into 1/4 inch slices|
|Eggs||6 , beaten|
|Yogurt||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1364 Calories from Fat 413
% Daily Value*
Total Fat 47 g72%
Saturated Fat 14.3 g71.6%
Trans Fat 0 g
Cholesterol 1288.7 mg
Sodium 3130 mg130.4%
Total Carbohydrates 157 g52.4%
Dietary Fiber 66 g263.8%
Sugars 21.2 g
Protein 126 g252.9%
Vitamin A 5132% Vitamin C 1365.4%
Calcium 302.1% Iron 452.2%
*Based on a 2000 Calorie diet
Add potatoes; fry until bacon is crisp and potatoes lightly browned.
Add spinach; remove mixture to small bowl.
Combine eggs, yogurt, salt, and pepper; pour into skillet.
Distribute potato mixture evenly over them; cook over low heat without stirring.
As eggs set on bottom, lift edges; let uncooked mixture run underneath.
When omelet is set, fold with fork; serve immediately.