Farmer'S Omelet

• 3 Tbsp. vegetable oil
• 1 large potato, peeled and diced (1 1/2 c.)
• 6 large eggs
• 1 c. milk
• 1 Tbsp. chopped fresh basil or 1 1/2 tsp. dry
• 1/2 tsp. black pepper
• 2 tomatoes, diced (1 1/2 c.)
• 1 (6 oz.) pkg. Canadian bacon, diced (2 c.)
• 1 c. frozen peas, partially thawed
• 1/2 c. shredded Monterey Jack cheese

1. In 12-inch skillet (double wrap handle with aluminum foil) on medium heat, add oil.
2. Add potatoes and cook 8 minutes, until tender and golden brown.
3. Meanwhile, with wire whisk, beat eggs, milk, basil and pepper until well blended; set aside.
4. Heat broiler.
5. When potatoes are tender, add tomatoes, bacon and peas to skillet and pour egg mixture over it.
6. Reduce heat to medium and cook approximately 12 minutes until eggs are almost set.
7. Place skillet under broiler 5 to 6 inches from heat source.
8. Broil until top is set and golden and knife inserted in center comes out clean. Remove from broiler and sprinkle with cheese.
9. Serve hot.

vegetable oil, potato, eggs, milk, fresh basil, black pepper, tomatoes, canadian bacon, frozen peas, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=431859 (may not work)