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5
from 1 vote
Cheesy Hash Brown Omelet
A delicious omelet that remids me of a skillet breakfast
Yield:
4
Calories:
464
cal
Author:
Melissa
Materials
½
lb.
bacon
- cooked - reserve the grease
1
28 oz.
hash browns
shredded
6
large
eggs
2
Tbsp.
milk
1&1/2
tsp.
salt
1
cup
cheddar cheese
shredded
Instructions
In a large non stick skillet, use 1/4 cup of the bacon drippings to brown hash browns
In a medium bowl, beat the eggs, milk and salt
In another non stick skillet, on low heat, heat remaining bacon grease
Add the egg mixture and let it thicken
When the outer edge is thick, tilt the pan and lift the cooked portion of the eggs up so the uncooked can run underneath
When the bottom of the omelet is browned, add the hashbrowns and spread
Sprinkle the cheese over the top
Fold the omelet over and move to a large plate
Slice into 4 servings
Serve with cooked bacon
Notes
nutrition facts are only an estimate
Nutrition
Calories:
464
cal
|
Carbohydrates:
2
g
|
Protein:
23
g
|
Fat:
39
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
0.1
g
|
Cholesterol:
346
mg
|
Sodium:
3296
mg
|
Potassium:
250
mg
|
Fiber:
0.003
g
|
Sugar:
1
g
|
Vitamin A:
721
IU
|
Vitamin C:
0.02
mg
|
Calcium:
255
mg
|
Iron:
2
mg