Parmesan-Potato and Bacon Omelet

• 4 slices OSCAR MAYER Bacon, chopped
• 2 cups ORE-IDA Diced Hash Brown Potatoes
• 1 cup frozen mixed vegetables (broccoli, carrots, red peppers), thawed
• 6 eggs, beaten
• 2 Tbsp. milk
• 5 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1 tsp. garlic powder

1. Cook bacon in large nonstick skillet on medium-high heat until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Discard all but 3 Tbsp.
4. drippings from skillet.
5. Add potatoes and vegetables to reserved drippings; cook 7 min.
6. or until potatoes are tender, stirring frequently.
7. Return bacon to skillet; stir.
8. Mix eggs, milk, 4 Tbsp.
9. cheese and garlic powder until blended.
10. Pour egg mixture evenly over potatoes and vegetables; cover.
11. Cook on medium-low heat 15 min.
12. or until eggs are almost set.
13. Sprinkle with remaining cheese; cover.
14. Let stand 5 min.

bacon, brown potatoes, broccoli, eggs, milk, parmesan cheese, garlic powder

Taken from www.kraftrecipes.com/recipes/parmesan-potato-bacon-omelet-187069.aspx (may not work)