Ingredients
-
2
-
4
-
3
-
1/2
-
1
-
1
-
6
-
1/2
-
-
-
-
-
-
-
Directions
Farmer’s Omelet,This is a delicious weekend brunch omelet or a special breakfast when you have guests. We serve it with biscuits and fresh fruit slices. You won’t leave the table hungry!,Delicious!,We loved the flavors! Anytime potatoes and bacon are involved, I know there won’t be any leftovers. I made the full recipe for 2 people and we ate it all! The only change I’ll make next time is to turn this into a scrambled eggs recipe. By the time the thick layer of egg mixture was cooked, the bottom had almost burned. I was able to take that layer off and all was good, but next time I think I’ll just scramble the eggs into the veggie/bacon mixture. Thank you for such a yummy breakfast treat!
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Steps
|
1
Done
|
Place Potatoes in a Sauce Pan and Cover With Water and a Dash of Salt. |
|
2
Done
|
Bring to a Boil and Cook For 10 Minutes After Reaching the Boiling Point. |
|
3
Done
|
Drain and Set Aside. |
|
4
Done
|
Cook the Bacon in a Large Skillet. |
|
5
Done
|
Remove the Bacon and Set Aside. |
|
6
Done
|
Fry the Drained Potatoes in the Bacon Grease For About 5 Minutes. |
|
7
Done
|
Add the Mushrooms, Peas, Bacon, Parsley and Chives to the Potatoes. |
|
8
Done
|
Saute the Mixture a Few Minutes. |
|
9
Done
|
Meanwhile Beat the Eggs in a Medium Bowl With Milk. |
|
10
Done
|
Add Salt and Pepper. |
