Cheesy Mashed Potato Bacon Omelette

Serves 4


  • Cook bacon in a large non-stick skillet, turning frequently until crisp. Drain on paper towels and chop. Wipe the skillet clean.
  • Whisk eggs with a pinch of kosher salt and black pepper.
  • Melt butter in a skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes.
  • Arrange cheese, mashed potatoes and ⅔ of bacon on one half of the omelet and carefully fold over. Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. Transfer omelet to plate. Top with sour cream and remaining bacon and chives; serve immediately.

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