- 4 slices bacon, cooked and chopped
- 2 cups frozen hash brown potatoes, thawed (350 g)
- 4 green onions, thinly sliced
- 2 teaspoons butter (30 ml)
- 1 large tomato, seeded and chopped
- 2 tablespoons chopped fresh Italian parsley (30 g)
- 6 large eggs
- ½ teaspoon salt (2.5 g)
- ¼ teaspoon pepper (1.25 g)
- 4 drops hot sauce (0.2 ml)
- 1 cup shredded sharp cheddar cheese (100 g)
- In large frying pan, heat oil and cook bacons until browned.
- Pour out oil, leaving a tablespoon of it into frying pan. Set aside bacons.
- Cook the potatoes in remaining oil over medium heat until they are tender, for about 10 minutes.
- Stir in green onion and sauté for another 5 minutes.
- Add butter to frying pan to melt, add tomatoes and cook over medium heat for 3 to 4 minutes.
- Sprinkle with the cooked bacons and parsley over the top and stir to combine.
- Beat eggs together in a large bowl. Add salt, pepper, and hot sauce.
- Pour over potato mixture in the pan.
- Carefully lift edges of omelet using a spatula and tilt the pan so that the uncooked mixture flows underneath.
- Continue cooking until omelet begins to set and until bottom side is browned.
- Place a plate upside down over frying pan. Hold by its handle with one hand and the other hand flat on the plate. Carefully, flip the pan over into the plate.
- Add a small amount of oil into pan, if necessary. Slide the omelet back into the pan and cook the other side until bottom side is browned.
- Sprinkle and top with cheese.
- Set under broiler for 3-5 minutes or until cheese melts and omelet is set.
- Slice omelet into wedges.
- Serve warm and enjoy.