Hearty Country Cheese-And-Bacon Omelet

• 6 bacon slices
• 1 cup shiitake or white mushroom slices
• 2 cups fresh spinach
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups refrigerated hash browns with peppers and onions
• 1 (8-ounce) package 4-cheese blend shredded cheese, divided
• 1 plum tomato, chopped

1. Cook bacon in a nonstick skillet until crisp; remove bacon, and crumble. Reserve 2 tablespoons drippings in skillet.
2. Saute mushrooms in reserved drippings until tender. Add fresh spinach, and cook 3 minutes. Remove mixture from skillet.
3. Whisk together eggs and next 3 ingredients until frothy; stir in hash browns and 1 1/2 cups cheese. Pour into skillet, and cook over medium heat. As egg mixture starts to cook, gently lift the edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Top with spinach mixture and tomato; cover and cook 3 more minutes or until omelet is set. Fold over in half; place on a serving plate. Sprinkle with remaining 1/2 cup cheese and bacon.

bacon, shiitake, fresh spinach, eggs, milk, salt, pepper, peppers, shredded cheese, tomato

Taken from www.myrecipes.com/recipe/hearty-country-cheese-and-bacon-omelet (may not work)