Bacon And Potato Omelette
|Bacon slices||3 , cut in small pieces|
|Potatoes||2 Small, peeled and sliced|
|Spinach leaves||8 , stems removed, sliced into 1/4 inch slices|
|Eggs||6 , beaten|
|Yogurt||1⁄2 Cup (8 tbs)|
Heat bacon briefly in 10-inch skillet.
Add potatoes; fry until bacon is crisp and potatoes lightly browned.
Add spinach; remove mixture to small bowl.
Combine eggs, yogurt, salt, and pepper; pour into skillet.
Distribute potato mixture evenly over them; cook over low heat without stirring.
As eggs set on bottom, lift edges; let uncooked mixture run underneath.
When omelet is set, fold with fork; serve immediately.