On Sunday mornings we usually eat a bigger breakfast than we do on weekday mornings. Sometimes my wonderful husband cooks the breakfast for me, so I can sleep in. One of our family favorite's is a breakfast omelet that he made up, or maybe he got it from his dad. I'm not sure. It does seem like something his dad would make for breakfast. My father-in-law is notorious for putting ingredients that you wouldn't expect into foods, most of the time they turn out yummy but sometimes not so yummy.
Anyway, this omelet has something I never thought to put on eggs, but it is really yummy.
6 strips Bacon
2 or 3 potatoes
1 can Cream of Mushroom soup
1/2 cup shredded cheddar cheese
Chop bacon and cook until brown in frying pan. While the bacon is cooking shred the potatoes, like hash browns. If there is a lot of grease in the frying pan drain some of it, but you do need some left in the pan so the potatoes don't stick. Pour the potatoes in with the bacon after the bacon is cooked and cook on medium-low heat. Cover with lid, and stir occasionally. While the potatoes cook crack your eggs into a bowl, use a whisk to blend them up and add 2 Tbsp of water. When your potatoes are cooked through and soft enough to cut with a fork add your eggs on top of the potatoes. Stir, the eggs and potatoes a little at first, but then flatten out the potatoes and eggs and cover with lid. This will make the eggs and potatoes cook into an omelet. When the eggs are almost done add the can of cream of mushroom soup on top and spread around the top, then add cheese. Cover with the lid and the let the cheese melt. Enjoy!