Country Bacon and Potato Omelet

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Fate, Texas in 1991.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 cups potatoes cooked peeled and sliced
 * 1 medium onion sliced thin
 * 1 tablespoon bacon drippings
 * 6 slices cooked diced bacon
 * 7 large eggs
 * 2 tablespoons milk
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 1 dash nutmeg
 * parsley

Directions

 * 1) Over medium heat brown onions and potatoes in bacon drippings using a medium skillet.
 * 2) Turn occasionally to brown on all sides then reduce heat slightly and sprinkle bacon on top.
 * 3) Beat eggs, milk, salt, pepper and nutmeg together then pour over potato mixture.
 * 4) Cover and cook 10 minutes until eggs are set and puffy around edges.
 * 5) Remove lid then tilt pan and slip spatula around side of pan to let eggs flow to the bottom.
 * 6) Serve from pan or gently slide onto serving plate and garnish with sprigs of parsley.