Country Omelet Recipe
- 2 slices Safeway SELECT Thick-cut Bacon
- 1/4 cup diced onion
- 1 small thin-skinned potato, finely diced
- 2 teaspoons Lucerne Sweet Cream Butter
- 4 Safeway SELECT Organic Large Eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup shredded Safeway SELECT Primo Taglio Swiss Cheese
- 1 tablespoon minced parsley
- 2 tablespoons Lucerne Light Sour Cream
- In a wide nonstick frying pan, cook bacon over medium heat until crisp. Remove bacon and crumble. Discard all but 2 teaspoons drippings. Reduce heat to medium-low and add onion and potato. Cook, stirring, until potato is fork-tender and slightly browned. Remove from pan; keep warm.
- Melt butter in a 7-inch omelet pan over medium-high heat until foam begins to sub-side. Break eggs into a small bowl, add salt and pepper, and beat just until mixed.
- Pour egg mixture into pan. As edges begin to set, lift with a spatula or tilt pan to let uncooked eggs flow underneath. When the omelet top is still moist (3 to 4 minutes) sprinkle eggs with bacon, potato-onion mixture, cheese, and parsley. Remove from heat.
- Spoon sour cream onto omelet. Cut into wedges.