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© Meredith Corporation. All rights reserved. Used with permission.
Cook bacon in a large skillet until crisp. Drain on paper towels, reserving 2 tablespoons drippings in the pan. Crumble the bacon; set aside. Combine potatoes, chopped onion and bell pepper; pat into the pan. Cook, uncovered, over low heat for about 7 minutes or until crisp and brown, turning once.
Meanwhile, in a small bowl, beat together eggs, milk, salt and pepper; pour over potato mixture. Top with cheese and the bacon. Cover; cook over low heat for 5 to 7 minutes or until the egg mixture is set. Loosen omelet; fold in half. Turn out of the pan onto a plate. Cut into wedges to serve. If desired, garnish with green onions.