Bacon & Potato Omelet
Source of Recipe
Aunt Saunny
3 slices bacon, cut into small pieces
2 small potatoes, peeled, sliced
8 fresh spinach leaves, stems removed, sliced into 1/4" slices
6 eggs, lightly beaten w/fork
1/2 c. yogurt
Salt & pepper to taste
Heat bacon briefly in 10" skillet. Add potatoes, fry until bacon is crisp & potatoes lightly browned. Add spinach, remove mixture to small bowl. Combine eggs, yogurt, salt & pepper, pour into skillet. Distribute potato mixture evenly over them, cook over low heat w/o stirring. As eggs set on bottom, lift edges, let uncooked mixture run underneath. When omelet is set, fold w/fork, serve immediately.
3 servings.
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