Open-faced Bacon And Hash Browns Omelet

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 5 slices bacon (can use more)
• 2 cups frozen hash browns, thawed
• 3 -4 green onions, chopped
• 1 small jalapeno pepper, seeded and finely chopped (optional)
• 2 tablespoons butter
• 1 large firm plum tomato
• 6 large eggs
• 2 tablespoons half-and-half cream or 2 tablespoons whipping cream
• salt and pepper
• 2 -4 drops tabasco sauce or 2 -4 drops louisiana hot sauce
• 1 cup shredded old cheddar cheese, to taste

Recipe

• 1 cook the bacon in a large non-stick skillet until crisp; remove and reserve some of the bacon drippings.
• 2 to the same skillet at in the thawed hash browns, cook stirring with a wooden spoon until lightly browned and tender.
• 3 add in the green onion, jalapeno pepper (if using) and tomatoes; cook for about 3-4 minutes.
• 4 chop the bacon then sprinkle over the tomatoes and green onions.
• 5 in a bowl whisk together the eggs with cream, salt, pepper and hot sauce (if using) until well blended.
• 6 pour over the hash brown mixture.
• 7 gently lift the edges of the omelet and tilt the skillet so that the uncooked portion of eggs flows underneath.
• 8 cook over medium heat until the omelet begins to slightly brown underneath; remove and sprinkle with grated cheese.
• 9 if desired you can place under the broiler for a couple of minutes to melt the cheese.
• 10 slide the omelet onto a platter, then slice into wedges.