PARMESAN-POTATO AND BACON OMELET

Parmesan-Potato and Bacon Omelet image

Is everyone asking for an omelet for breakfast? Try this Parmesan-Potato and Bacon Omelet for a delightful morning. With ingredients like these, you know this Parmesan-Potato and Bacon Omelet will be a hit.

Provided by My Food and Family

Categories Dairy

Time 35m

Yield 6 servings

Number Of Ingredients 7

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Ingredients

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

Steps:

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

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g