Open-Faced Bacon-and-Potato Omelet

Ingredients

• 4 slices bacon chopped
• 2 teaspoons butter 
• 6 large eggs 
• 4  green onions thinly sliced
• 2 cups hash browns frozen southern-style thawed cubed
• 2 tablespoons parsley fresh italian chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 cup sharp cheddar cheese shredded
• 1 large tomatoes seeded chopped

Equipment

• frying pan
• paper towels
• whisk

Directions

1. Cook bacon in a large ovenproof nonstick skillet over medium heat until crisp; remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Set bacon aside.
2. Cook hash browns in hot drippings over medium heat 10 minutes or until hash browns are tender, stirring occasionally. Stir in green onions; cook 5 minutes or until tender.
3. Add butter to skillet, stirring until melted.
4. Add tomato, and cook over medium-high heat 3 to 4 minutes.
5. Sprinkle with bacon and parsley.
6. Whisk together eggs, salt, pepper, and, if desired, hot sauce.
7. Pour over hash brown mixture. Gently lift edges of omelet, and tilt pan so uncooked portion flows underneath. Cook over medium heat until omelet begins to set.
8. Sprinkle with cheese.
9. Broil 5 1/2 inches from heat 5 minutes or until top is set and cheese melts. Slide out of skillet onto platter.
10. Cut into wedges, and serve immediately.