In 10- or 12-inch skillet, cook bacon till crisp.
Leave drippings in skillet; remove bacon and crumble.
Mix potatoes, onion, and green pepper; pat into the skillet.
Cook over low heat till the underside is crisp and brown.
Blend eggs, milk, salt, and pepper; pour over potatoes.
Top with cheese and bacon.
Cover; cook over low heat.
When egg is done, loosen omelet.
Fold in half.