Hearty Country Cheese-and-Bacon Omelet

Hearty Country Cheese-and-Bacon Omelet

Southern Living JANUARY 2004

  • Yield: Makes 6 servings


  • 6 bacon slices
  • 1 cup shiitake or white mushroom slices
  • 2 cups fresh spinach
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups refrigerated hash browns with peppers and onions
  • 1 (8-ounce) package 4-cheese blend shredded cheese, divided
  • 1 plum tomato, chopped


Cook bacon in a nonstick skillet until crisp; remove bacon, and crumble. Reserve 2 tablespoons drippings in skillet.

Sauté mushrooms in reserved drippings until tender. Add fresh spinach, and cook 3 minutes. Remove mixture from skillet.

Whisk together eggs and next 3 ingredients until frothy; stir in hash browns and 1 1/2 cups cheese. Pour into skillet, and cook over medium heat. As egg mixture starts to cook, gently lift the edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Top with spinach mixture and tomato; cover and cook 3 more minutes or until omelet is set. Fold over in half; place on a serving plate. Sprinkle with remaining 1/2 cup cheese and bacon.


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Hearty Country Cheese-and-Bacon Omelet Recipe