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.