Potato and Bacon Pan Omelette
Transform your breakfast or brunch routine with this irresistible Potato and Bacon Pan Omelette, a hearty, one-pan marvel that's as satisfying as it is simple to make. Perfectly golden pan-fried potatoes create a savory base, while crispy bacon pieces and a gooey layer of melted cheddar cheese elevate every bite. The six-egg mixture, whisked with a touch of milk for extra fluffiness, ties it all together, resulting in a tender, protein-packed omelette. Finished with a sprinkle of fresh green onions for a burst of flavor, this recipe is both comforting and impressive. Ready in just 35 minutes, this easy brunch dish is perfect for feeding a crowd—or indulging solo. Keywords: potato omelette, bacon pan omelette, one-pan breakfast, cheesy omelette recipe, quick brunch ideas.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 4 slices Bacon
- 6 large Eggs
- 2 tablespoons Milk
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Green onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Butter
Instructions
Peel the potatoes and cut them into small, evenly-sized cubes (about 1/2 inch).
Place a large, nonstick skillet over medium heat and add the olive oil and butter. Once melted, add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove from the pan and set aside.
In the same skillet, add the bacon slices and cook over medium heat until crispy. Remove the bacon from the pan, crumble it into small pieces, and set aside. Carefully discard excess bacon grease, leaving about 1 teaspoon in the skillet.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
Return the skillet to medium-low heat. Add the cooked potatoes back to the skillet in an even layer. Sprinkle the crumbled bacon evenly over the potatoes.
Pour the egg mixture over the potatoes and bacon, tilting the skillet slightly to ensure the eggs distribute evenly.
Sprinkle the shredded cheddar cheese over the top of the egg mixture. Cover the pan with a lid and cook for 5-7 minutes, or until the eggs are set and the cheese is melted.
Once cooked, remove the skillet from the heat. Sprinkle the chopped green onions over the top for garnish.
Slice into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1303 mg | 434% | |
| Sodium | 2991 mg | 130% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.6 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 1083 mg | 83% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2924 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
