COUNTRY OMLET

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Country Omelet

2 slices bacon

1/4 cup diced onions

1 small thin-skinned potato, finely diced

2 teaspoons butter or margarine

4 large eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup shredded swiss cheese

1 tablespoon minced parsley

2 tablespoons reduced-fat sour cream

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In a wide nonstick frying pan, cook bacon over medium heat until crisp. Remove

bacon and crumble. Discard all but 2 teaspoons drippings. Reduce heat to

medium-low and add onion and potato. Cook, stirring, until potato is fork tender

and slightly browned. Remove from pan; keep warm.

Melt butter in a 7-inch omelet pan over medium-high heat until foam begins to

subside. Break eggs into a small bowl, add salt and pepper, and beat just until

mixed.

Pour egg mixture into pan. As edges begin to set, lift with spatula or tilt pan

to let uncooked eggs flow underneath. When the omelet top is still moist (3 to 4

minutes) sprinkle eggs with bacon, potato-onion mixture, cheese, and parsley.

Remove from heat.

Spoon sour cream onto omelet. Cut into wedges.

Makes 2 servings

~ " We all take different paths in life, but no matter where we go, we take a

little of each other everywhere. " ~

~ " If I could reach up and hold a star for every time you've made me smile, the

entire evening sky would be in the palm of my hand. "