Real Country Style Omelet

• 2 Tbsp. margarine
• 1/4 c. diced bacon
• 2 medium potatoes, finely diced
• 4 eggs
• 1/2 tsp. salt
• 1/4 tsp. seasoned salt
• dash of onion salt
• 1 tsp. snipped parsley

1. In an 8-inch skillet cook bacon in one tablespoon margarine until brown.
2. Add potatoes; saute until tender and golden.
3. In a bowl, with a fork, beat eggs with seasonings and parsley.
4. Stir in potato mixture.
5. In the same skillet, heat remaining margarine. Pour in egg mixture.
6. As eggs set at edge, using a spatula, draw this portion toward center so that uncooked portions flow to bottom.
7. When omelet starts to brown on bottom, divide it in half; turn each half over to brown other side.
8. Then with spatula, lift each half to a plate.
9. Serve at once.
10. Makes 2 generous servings.

margarine, bacon, potatoes, eggs, salt, salt, onion salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1034936 (may not work)