Western Skillet Omelet
This recipe is a hit when I serve with warm crusty bread and coffee.
- Preparing Time: 10 minutes
- Total Time: 55 minutes
- Served Person: 6
breakfast
brunch
bake
eggs
american
spring
creamy
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 6 eggs
- 1 tomato chopped
- 6 slices bacon
- 1 cup cheddar cheese shredded
- 1/2 cup green pepper chopped
- 1 pound potato cubed
- Carbohydrate 16.7748666666667 g
- Cholesterol 1096.315 mg
- Fat 43.831875 g
- Fiber 2.09975005129973 g
- Protein 41.18295 g
- Saturated Fat 15.9502216666667 g
- Serving Size 1 1 Serving (404g)
- Sodium 706.0725 mg
- Sugar 14.6751166153669 g
- Trans Fat 5.91226333333333 g
- Calories 625 calories
Place potatoes in a large saucepan; cover with water. Bring to boil; continue boiling 5 minutes. Drain well and set aside. Cook bacon in large skillet until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels. Discard bacon drippings. Add peppers, tomatoes and onions to skillet. Reduce heat to medium; cook and stir 3 minutes. Add potatoes; cook an additional 15 minutes, stirring occasionally. Make 6 small wells in potato mixture. Add 1 egg to each well. Top potato mixture with bacon; sprinkle with cheese. Cover skillet with lid. Cook 5-8 minutes or until eggs are set.
