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Bacon, Leek and Potato Omelette

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"This herbed omelette is rich with crisp bacon, grated golden potato and delicate leeks, delicious any time."
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30 m servings 228 cals
Original recipe yields 3 servings (1 omelette)

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  • Prep

  • Cook

  • Ready In

  1. In a large measuring cup, whisk eggs, water, chives, garlic powder, onion powder, rosemary, and black pepper; set aside.
  2. Fry diced bacon over medium high heat in a 10-inch (25 cm) non-stick skillet until crisp. Remove and place onto paper towel lined plate to drain. Wipe skillet and return to medium heat. Add butter to skillet and cook grated potato, stirring for 5 minutes. Stir in leeks and cooked bacon; cook, stirring for 5 minutes or until vegetables start to become golden. Pour egg mixture over bacon mixture and as egg begins to set, use a spatula to gently push cooked portions to the centre. Tilt pan to allow uncooked eggs to flow into empty spaces. When eggs are almost set, fold omelette in half and cook for 1 minute or until golden brown. Cut into thirds to serve.


  • Cheese Variation:
  • You can add 2 tablespoons shredded gouda, Gruyere or other favourite cheese in the centre of omelette before folding over to serve.

Nutrition Facts

Per Serving: 228 calories; 15.7 g fat; 8.1 g carbohydrates; 13.9 g protein; 272 mg cholesterol; 411 mg sodium. Full nutrition

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