Time: 10 minutes
Makes 2 servings
Ingredients
2 slices bacon
1/4 cup diced onions
1 small thin-skinned potato,
finely diced
2 teaspoons butter or margarine
4 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded swiss cheese
1 tablespoon minced parsley
2 tablespoons reduced-fat sour cream
Instructions
1. In a wide nonstick frying pan, cook bacon over medium heat until crisp. Remove bacon and crumble. Discard all but 2 teaspoons drippings. Reduce heat to medium-low and add onion and potato. Cook, stirring, until potato is fork tender and slightly browned. Remove from pan; keep warm.
2. Melt butter in a 7-inch omelet pan over medium-high heat until foam begins to subside. Break eggs into a small bowl, add salt and pepper, and beat just until mixed.
3. Pour egg mixture into pan. As edges begin to set, lift with spatula or tilt pan to let uncooked eggs flow underneath. When the omelet top is still moist (3 to 4 minutes) sprinkle eggs with bacon, potato-onion mixture, cheese, and parsley. Remove from heat.
4. Spoon sour cream onto omelet. Cut into wedges.
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