Bacon And Potato Omelette Recipe
Ingredients
| Bacon Slices | 3 | |
| Potatoes | 2 Small, peeled | |
| 8 fresh spinach leaves, stems removed, sliced into 1/4 inch slices | ||
| 6 eggs, lightly beaten with fork | ||
| Yogurt | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat bacon briefly in 10-inch skillet.
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.
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.
Chef
