Quick, easy and delicious for breakfast or brunch.

6	lg	eggs
4	c	frozen hash browns, or grate your own
12 oz	pkg	lean bacon
6	tbsp	bacon drippings
2	tbsp	milk
2	c	sharp cheddar cheese, shredded
2	tbsp	canned pimientos, chopped
2	tbsp	green pepper, chopped
1	tsp	salt
1/2	tsp	black pepper

• Fry all the bacon and drain well. Coursely crumble eight slices of the bacon. Keep all the bacon warm.
• Brown the potatoes in 3 tbsp of the bacon drippings.
• Combine eggs, milk and salt and pepper and beat until well mixed, then add the green peppers.
• In a large skillet, heat remaining bacon drippings to medium hot. Pour in the egg mixture and cook until the outer edge thickens, then tilt the pan and lift the omelet to allow the uncooked egg mixture to flow underneath and cook until firm and lightly browned.
• Spread the potatoes over half of the top of omelet.
• Sprinkle with the cheese, crumbled bacon and pimientos
• Fold the omelet over and slide onto a warm serving platter.
• Serve while hot with the remaining slices of fried bacon.

• Makes 3-4 servings.