Cheesy Mashed Potato Bacon Omelette
- Dry Aged Bacon
- Shredded cheddar cheese
- Mashed potatoes
- Sour cream
- Kosher salt
- Black pepper
- 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.