OPEN-FACE OMELET O'BRIEN

Open-Face Omelet O'Brien image

You can tell from the name that this omelet includes peppers and potatoes. Add some cheddar and bacon bits and you've got a new family favorite.

Provided by My Food and Family

Categories Breakfast & Brunch

Time 30m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

6 Tbsp. butter, divided
3 cups ORE-IDA Potatoes O'Brien
1/2 tsp. celery seed
6 eggs
1/4 cup milk
1/8 tsp. pepper
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 green onions, sliced
2 Tbsp. OSCAR MAYER Real Bacon Bits

Steps:

Melt 3 Tbsp. butter in large skillet on medium heat. Add potatoes; spread to evenly cover bottom of skillet. Sprinkle with celery seed. Cook 10 min. or until potatoes are tender and lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
Whisk eggs, milk and pepper until blended.
Melt remaining butter in same skillet. Add egg mixture; cook 5 to 8 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set, top with potato mixture, cheese, onions and bacon; cook 1 to 2 min. or until cheese is melted.

Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 225 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g