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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a delicious weekend brunch omelet or a special breakfast when you have guests. We serve it with biscuits and fresh fruit slices. You won't leave the table hungry! Ingredients:
2 large potatoes, diced |
4 ounces button mushrooms, sliced |
3 slices bacon, cut in 1 inch pieces |
1/2 cup frozen peas |
1 tablespoon chopped fresh parsley |
1 tablespoon minced fresh chives |
6 eggs |
1/2 cup milk |
salt & freshly ground black pepper |
Directions:
1. Place potatoes in a sauce pan and cover with water and a dash of salt.
2. Bring to a boil and cook for 10 minutes after reaching the boiling point.
3. Drain and set aside.
4. Cook the bacon in a large skillet.
5. Remove the bacon and set aside.
6. Fry the drained potatoes in the bacon grease for about 5 minutes.
7. Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
8. Saute the mixture a few minutes.
9. Meanwhile beat the eggs in a medium bowl with milk.
10. Add salt and pepper.
11. Add the egg mixture to the potato mixture.
12. Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
13. When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
14. Slice into 4 wedges and serve.
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