Hearty Country Cheese-and-Bacon Omelet

Ingredients

• 6 slices bacon 
• 6 large eggs 
• 1.5 cups hash browns refrigerated with peppers and onions
• 8 ounce cheese blend cheese shredded divided
• 0.3 cup milk 
• 1 cup mushroom white
• 0.3 teaspoon pepper 
• 1  plum tomatoes chopped
• 0.5 teaspoon salt 
• 2 cups pkt spinach fresh

Equipment

• frying pan
• whisk
• spatula

Directions

1. Cook bacon in a nonstick skillet until crisp; remove bacon, and crumble. Reserve 2 tablespoons drippings in skillet.
2. Saut mushrooms in reserved drippings until tender.
3. Add fresh spinach, and cook 3 minutes.
4. Remove mixture from skillet.
5. Whisk together eggs and next 3 ingredients until frothy; stir in hash browns and 1 1/2 cups cheese.
6. Pour into skillet, and cook over medium heat. As egg mixture starts to cook, gently lift the edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Top with spinach mixture and tomato; cover and cook 3 more minutes or until omelet is set. Fold over in half; place on a serving plate.
7. Sprinkle with remaining 1/2 cup cheese and bacon.