|Bacon drippings||1 Tablespoon|
|Cooked sliced potatoes||2 Cup (32 tbs)|
|Onion||1 Medium, thinly sliced|
|Diced cooked bacon||1 Cup (16 tbs)|
1. Heat bacon drippings in 10-inch Straight-Sided Fry Pan over medium heat; saute potatoes, onions about 15-20 minutes or until brown on all sides, turning occasionally; sprinkle bacon on top.
2. Beat together eggs, milk, salt, pepper, nutmeg; pour over potato mixture; cover; cook about 10 minutes or until eggs are set, omelet puffy around edges. (During cooking, occasionally remove cover; tilt pan; slip plastic spatula around sides of pan to allow uncooked egg mixture to flow underneath.)
3. Serve from pan or gently slide onto serving plate; garnish with parsley; cut in pie-shaped wedges. Makes 6-8 servings