Country omelet
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bacon |
| ⅓ | cup | Walnuts -- chopped |
| 1 | small | Potato -- peeled & diced |
| ¼ | cup | Onion -- finely chopped |
| 2 | tablespoons | Butter or margarine |
| 4 | Eggs -- lightly beaten | |
| ¼ | cup | Swiss cheese -- diced |
| 2 | tablespoons | Swiss cheese -- shredded |
| 1 | tablespoon | Parsley -- minced |
| ¼ | cup | Sour cream |
| Salt | ||
Directions
Cook bacon in a wide frying pan over medium heat until crisp. Left out, drain, crumble and set aside. Add walnuts to drippings in pan; cook over medium heat, stirring often, until lightly browned. Watch carefully. Lift out and set aside. Discard all but 2 tbsp of the drippings. Add potato and onion to pan, reduce heat to medium low and cook, stirring, until potato is soft but only lightly browned, about 10 minutes. Remove potato mixture from pan and keep warm.
Wipe pan clean, then melt butter over medium low heat. Pour in eggs and cook, gently lifting cooked portion to let uncooked egg flow underneath, until eggs are set but still moist on top. Sprinkle evenly with bacon, potato mixture, diced and shredded cheeses and parsley. If desired, mound sour cream in center of omelet; garnish omelet with walnuts. Season to taste with salt. To serve, cut into wedges. 646 calories and 55 grams fat.
Recipe By : Sunset All Time Favorite Recipes From: Meg Antczak Date: 10-12-95 (21:12) (159) Fido: Cooking