Recipe - Potato And Bacon Omelet Filling

4 sl Lowfat bacon; cooked and
crumbled
1 teaspoon Olive oil
2 md Potatoes; cooked,
peeled; and minced
2 tablespoon Chopped onions (I often use
shallots if I have them on
hand)
2 tablespoon Parsley; chopped
2 tablespoon Fatfree Cheddar cheese;
grated (I often leave this
out)
Salt and freshly ground
pepper to taste

Date: Mon, 10 Jun 1996 00:02:19 EDT

From: Felicia Pickering MNHAN063@SIVM.SI.EDU
A while back Crystalle was asking for egg recipes without cheese. This
recipe for an omelet filling calls for a little cheese but I have made and
enjoyed this many times without putting in any cheese. This recipe was
originally posted by Anita Matejka.

Cook bacon in a large skillet. Then, drain on paper towel and crumble.
Heat skillet again and add oil. Then, add potatoes, onions, and bacon
again. Cook until onions are tender. Put parsley in and stir for a couple
of seconds. Lower heat. Cover and keep warm while you make your omelets.
This makes enough filling for two omelets. Spoon filling onto omelets and
sprinkle with cheddar cheese just before folding (if you are using cheese.)

EATL DIGEST 9 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.