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Ingredients
- 2 Tbsp. unsalted butter
- 1 lrg Idaho potato peeled, grated Salt to taste Freshly-grnd white pepper to taste
- 6 lrg Large eggs
- 1/2 lb apple smoked bacon cooked till crispy
- 3 ounce white Cheddar cheese grated
- 2 Tbsp. minced fresh chives
Directions
- Preheat a stove-top or possibly electric griddle, over medium-high heat.
- Using a hand grater, grate the potato onto a clean cloth towel. Squeeze out any liquid into a bowl. Heat the butter on the griddle. Place an even layer of the potatoes over the griddle. Season with salt and pepper. Using a metal spatula, flip the potatoes over occasionally till the potatoes are crispy and golden brown, about 2 to 3 min.
- Meanwhile, place the Large eggs in a blender. Season with salt and pepper. Blend till the Large eggs are frothy. Pour the Large eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mix and continue to cook for about 1 minute. Using the metal spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides.
- Remove from the griddle. Slice the omelet in half and place on serving plates. Garnish with chives.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 2 servings | |
| Calories 646 | |
| Calories from Fat 360 | 56% |
| Total Fat 40.61g | 51% |
| Saturated Fat 20.92g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 701mg | 234% |
| Sodium 482mg | 20% |
| Potassium 951mg | 27% |
| Total Carbs 40.3g | 11% |
| Dietary Fiber 5.7g | 19% |
| Sugars 13.18g | 9% |
| Protein 32.48g | 52% |
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