Shelly's Recipe

COUNTRY STYLE OMELET

Category: Breakfast and Brunch

6 slices bacon, cooked and crumbled
1 large baking potato, diced
5-6 green onions, thinly sliced
2 tomatoes, peeled, seed and chopped
1 tbsp butter
2 tbsp chopped parsley
6 eggs
2 tsp water
4 drops Tabasco
Salt and pepper

Saute potato in bacon fat. When almost done add green onions and cook until potatoes are lightly browned and onion is wilted. Drain excess fat from skillet.

Melt butter in saucepan. Cook tomatoes over fairly high heat for 3-4 minutes until most of juice has evaporated. Spread potato mixture evenly around skillet. Sprinkle with bacon and add cooked tomatoes and parsley.

Beat eggs with remaining ingredients. Pour over potato mixture and cook over low heat until eggs start to set. Lift around sides of pan so uncooked portion flows under the cooked part. Place under broiler as far away from heat as possible for 5-10 minutes until top is set and lightly browned. Slid out of pan and cut into wedges to serve.