This recipe is a family favorite. It is filled with good flavors and easy to prepare in one pan. Great for Christmas morning or weekends when you want to serve something special. Occassionally my husband and I have it for dinner. I have been serving it for 40 years and guests love it. Serve it with some toasted homemade Potato Bread Loaf and marmalade. Salsa on the side for a kick!
1Prepare bacon. Note: Easy step is to cook the bacon on a lipped cookie sheet in the oven at 400 degrees for approximately 20 minutes; turning several times for browning. Drain off drippings and save when bacon is done.
2While bacon is cooking, use a whip to slightly beat the eggs with 2 tbs. water, 1/2 tsp. salt, 1/8 tsp. black pepper. Set aside. Saute bell pepper, mushrooms, and onion in 2 tbs. of butter for 2 - 3 minutes; add salt and pepper to taste. Set aside.
3Cook hash browns in a large non-stick skillet on medium high using 3 tbs. bacon drippings or vegetable oil. Turn and brown on both sides; add garlic, salt and pepper to taste. Flatten out potato layer and pour egg mixture over hash browns. Cook for 2 minutes and then slightly lift sides of omelet to let some of the egg mixture flow downward so it will cook through. Layer cooked vegetables on top of eggs; add cheeses. Lower heat. Add crumbled bacon and chopped green onions. Cover skillet and cook for 20 minutes or until middle of omelet is set and done (lift sides of omelet to let juices flow occassionally).
4Last five minutes add a 1/2 cup of grape tomatoes cut in half to top of omelet and cover skillet again. Cut in slices and serve with salsa, toast and marmalade!