Hearty Cheese Omelet - cooking recipe

Ingredients

6 slices bacon
2 Tbsp. diced green pepper
1/2 c. peeled, diced potato
6 eggs
1/4 tsp. salt
1/2 c. finely shredded Cheddar cheese, divided
tomato wedges (optional)
fresh parsley sprigs (optional)
2 Tbsp. chopped onion
2 Tbsp. diced sweet red pepper
2 Tbsp. water
dash of ground white pepper

Preparation

Cook bacon in a 10-inch skillet until crisp.
Remove bacon, reserving 2 tablespoons of drippings in skillet.
Crumble bacon, set aside. Saute onion and diced peppers in drippings until tender; add potato and cook until browned.
Remove vegetables with a slotted spoon, set aside and keep warm.
Combine eggs, water, salt and pepper in a bowl; whisk just until blended.
Pour egg mixture into hot skillet over medium heat.
As mixture starts to cook, gently life edges of omelet with a spatula and tilt pan so that uncooked portion flows underneath.
Sprinkle half of omelet with reserved vegetable mixture, all but 1 tablespoon crumbled bacon and 1/4 cup plus 2 tablespoons of shredded cheese.
Fold in half, transfer to plate.
Sprinkle with remaining bacon and cheese.