Hearty Cheese Omelet

• 6 slices bacon
• 2 Tbsp. diced green pepper
• 1/2 c. peeled, diced potato
• 6 eggs
• 1/4 tsp. salt
• 1/2 c. finely shredded Cheddar cheese, divided
• tomato wedges (optional)
• fresh parsley sprigs (optional)
• 2 Tbsp. chopped onion
• 2 Tbsp. diced sweet red pepper
• 2 Tbsp. water
• dash of ground white pepper

1. Cook bacon in a 10-inch skillet until crisp.
2. Remove bacon, reserving 2 tablespoons of drippings in skillet.
3. Crumble bacon, set aside. Saute onion and diced peppers in drippings until tender; add potato and cook until browned.
4. Remove vegetables with a slotted spoon, set aside and keep warm.
5. Combine eggs, water, salt and pepper in a bowl; whisk just until blended.
6. Pour egg mixture into hot skillet over medium heat.
7. As mixture starts to cook, gently life edges of omelet with a spatula and tilt pan so that uncooked portion flows underneath.
8. Sprinkle half of omelet with reserved vegetable mixture, all but 1 tablespoon crumbled bacon and 1/4 cup plus 2 tablespoons of shredded cheese.
9. Fold in half, transfer to plate.
10. Sprinkle with remaining bacon and cheese.

bacon, green pepper, potato, eggs, salt, cheddar cheese, tomato wedges, parsley sprigs, onion, sweet red pepper, water, ground white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407566 (may not work)