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Source: The Working Family's Cookbook

Potato and Bacon Omelet
This hearty supper omelet tastes great any time of the day.
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Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
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4 to 6 slices bacon, cut into small pieces
1/4 cup thinly sliced onions or scallions
1/2 cup cooked, chopped potatoes
1 tablespoon chopped parsley
4 eggs
3 tablespoons milk
salt, to taste
freshly ground pepper, to taste
2 tablespoons butter or margarine
1 tablespoons chopped fresh chives




Heat the oven to 200 degrees F.

Cook the bacon over medium-high heat until the fat has rendered. Add the onions and cook until softened. Reduce the heat to medium and add the potatoes and parsley. Cook until the potatoes are lightly browned. Pour off the excess fat.

Beat 2 of the eggs lightly with half the milk. Season with salt and pepper to taste.

Heat 1 tablespoon of the butter in an 8-inch omelet pan or skillet over high heat. When the butter stops foaming, pour in the beaten eggs. With the flat side of a fork, stir the eggs lightly while shaking the pan gently back and forth. When the eggs have set to the desired consistency, add half the filling. Tilt the pan to fold or roll the omelet. Tip it onto a warmed plate and put in the oven to keep warm while you prepare the second omelette, using the remaining ingredients.

Sprinkle the chopped chives over the omelets before serving.





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