Bacon, Potato and Fresh Herb Omelet

• 6 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1 lb. white potatoes, peeled, cut into thin slices
• 1 small onion, sliced
• 1 clove garlic, minced
• 6 eggs, beaten
• 1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
• 1/4 tsp. smoked paprika
• 1 tsp. chopped fresh sage
• 1 tsp. chopped fresh thyme
• 2 Tbsp. chopped fresh parsley

1. Cook and stir bacon in medium skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Add potatoes, onions and garlic to drippings in skillet; cook 10 to 12 min.
4. or until potatoes are tender and golden brown, stirring frequently.
5. Place potato mixture in large bowl.
6. Add bacon, eggs, 1/2 cup cheese, paprika, sage and thyme; mix well.
7. Return potato mixture to skillet; cook on low heat 12 min.
8. or until egg mixture is almost set.
9. Slide omelet onto plate.
10. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet.
11. Top with remaining cheese; cook 3 min.
12. or until cheese is melted and center of omelet is set.
13. Sprinkle with parsley.

bacon, white potatoes, onion, clove garlic, eggs, cheddar cheese, paprika, fresh sage, thyme, parsley

Taken from www.kraftrecipes.com/recipes/bacon-potato-fresh-herb-omelet-162390.aspx (may not work)