Ingredients for Western Skillet Omelet
- 1 pound russet potatoes
- 6 slices bacon
- 1 green bell pepper (1 cup chopped)
- 1/2 cup chopped tomatoes
- Green Onions (not used in recipe)
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup chopped yellow onion
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How to Make Western Skillet Omelet
- Peel and dice 1 pound russet potatoes into ½-inch cubes.
- Place potatoes in a large saucepan and cover with cold water.
- Bring to a boil over high heat. Once boiling, reduce heat to medium and cook for 5 minutes, or until slightly tender.
- Drain potatoes well and set aside.
- Cook 6 slices bacon in a large oven-safe skillet over medium-high heat until crisp, turning occasionally (about 8-10 minutes).
- Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside.
- Discard bacon drippings from the skillet.
- Add 1 green bell pepper (1 cup chopped), 1/2 cup chopped tomatoes, and ½ cup chopped yellow onion to the skillet.
- Reduce heat to medium and cook, stirring occasionally, for 3 minutes, or until softened.
- Add the cooked potatoes to the skillet and cook for an additional 15 minutes, stirring occasionally, until heated through.
- Make 6 small wells in the potato mixture using the back of a spoon.
- Crack 6 large eggs, one into each well.
- Sprinkle crumbled bacon evenly over the top.
- Sprinkle with 1 cup shredded cheddar cheese (or your preferred cheese).
- Cover the skillet with a lid and cook for 5-8 minutes, or until eggs are set.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
8g
Fat
44g
Carbs
5g
