Zutaten für Open Faced Bacon And Hash Browns Omelet
- 4 slices bacon, cooked and crumbled
- Frozen Hash Browns
- Green Onions
- 1 jalapeño pepper, seeded and minced (optional)
- Butter
- Plum Tomato
- 4 large eggs
- Half And Half Cream
- Salt And Pepper
- Tabasco Sauce
- Old Cheddar Cheese
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Zubereitung von Open Faced Bacon And Hash Browns Omelet
- Cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon and set aside, reserving about 1 tablespoon of bacon grease in the skillet.
- Add thawed hash browns to the skillet and cook, stirring occasionally, until lightly browned and tender (about 5-7 minutes).
- Stir in the green onions, jalapeño (if using), and tomatoes. Cook for another 3-4 minutes.
- Sprinkle crumbled bacon over the hash brown mixture.
- In a bowl, whisk together eggs, heavy cream, salt, pepper, and hot sauce until light and frothy.
- Pour the egg mixture evenly over the hash brown mixture in the skillet.
- Cook over medium heat, gently lifting the edges of the omelet with a spatula to allow uncooked egg to flow underneath, until the eggs are set but still slightly moist (about 5-7 minutes).
- Sprinkle grated cheese over the omelet.
- If desired, broil for 1-2 minutes to melt the cheese completely.
- Carefully slide the omelet onto a plate and serve immediately. Slice into wedges if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
14g
Fat
141g
Carbs
11g
