BIG GURL OMELET

3 Eggs, beaten
4tbsp Milk
1/2 Potatoes*, diced
2tbsp Olive Oil
4sl Turkey bacon*
2tbsp Onion, chopped
2tbsp Green Pepper, chopped
2med Mushrooms, sliced
1/4cp Cheese, shredded or sliced
Non-Stick Spray

1. Let's start with your potatoes, cut in half (store unused portion for lunch or
dinner); slice potato about 1/4" thick, stack slices, and cut lengthwise (make
approximately 4-5 cuts, then repeat across. Rinse potatoes & drain.
2. Heat olive on medium heat, then add potatoes to hot oil, season with S&P, stir
frequently so potatoes don't stick, but crispy is good, drain on paper towel.
3. Cook veggies in same pan on medium heat, cook just till translucent, about 4-5
minutes.
4. Cook bacon*, once cooked, cut baon into bite-sized pieces.
*I know turkey bacon is not the tastiest, so I've been playing around
with flavors, actually seasoning the bacon while cooking w/SAGE,
CINNAMON/SUGAR-blend, cayenne/red pepper, on both sides.
5. Beat eggs and milk together until well blended and there is a light foam on top.
6. Spray your omelet pan with the non-stick and heat pan on medium, add eggs. Let
your eggs cover the bottom of the pan & scrambled slightly, always keeping the bottom
of the pan cover with egg. (If you can flip your eggs, I like my omelet a little
runny inside, so I don't flip it)
7. Once your eggs begin to cook to your doneness add your meat, potatoes, & veggies,
sprinkle them all evenly on ONE side of your eggs. Let that cook about 1 minute;
add your cheese and fold over the other half. Turn heat down and cook 1-2 minutes.


Put your omelet on your plate, sprinkle with more cheese, and serve with whole grain English muffin, 100% fruit spread, and a glass of freshly squeezed OJ!