Dutch Omelet

Pennsylvania Dutch Breakfast Recipes

4 slices bacon 3 new potatoes, sliced 5 eggs 1/4 c. milk salt and pepper to taste 1/2 c. shredded cheese

A warm, filling breakfast for a cold weekend's morning - just the thing before you get out there to rake those leaves! You will need: an ovensafe skillet Yield: feeds 4 hungry folks Snip bacon into ovensafe skillet and cook over medium high heat. When bacon is starting to be crispy, add potatoes. Add only enough that will fit in a single layer. Allow to cook, stirring occasionally. While potatoes are cooking, in a medium bowl, combine eggs, milk and salt and pepper. Whip with a fork, as for scrambled eggs. Preheat oven to 350°F. When potatoes are fork tender, pour egg mixture over the potatoes and bacon. Top with shredded cheese. Bake at 350°F for about 5-10 min., until eggs are set and cheese is melted. Cut into wedges to serve.

Submitted by Gretchen Grant
Contributed on: Monday December 3rd, 2007 and modified on Monday December 3rd, 2007