Potato and Bacon Omelet
4 to 6 slices bacon, cut in pieces
1/3 c. diced onion
1/2 c. cooked potatoes, chopped
4 eggs
3 tbsp. milk
Salt and pepper
2 tbsp. margarine
1 tbsp. chives
Heat oven to 200 degrees. Cook bacon on
medium. Add onions and cook until soft.
Add potatoes and cook until potatoes are
browned. Pour off fat. Beat eggs with
half the milk. Salt and pepper. Heat 1
tablespoon butter in 8 inch pan or
skillet on high heat. Pour in beaten
eggs. Stir lightly while shaking pan.
When eggs are done, add half of filling.
Tilt pan to fold omelette. Tip in warmed
plate and place in oven to keep warm
while you fix second omeletes. Sprinkle
with chives when done.
Makes 4 servings
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