Sunday, November 7, 2010

Tater Skin Omelet

Bacon. Oh Bacon. Salty, porky, grease drippy, makey my mouth water Bacon. Look to your left. Now hold that image close to your heart... hold it! Close your eyes... and repeat with me. Baaacon. Baaaacon. BAAACON. And exhale... bring yourself back to reality slowly...carefully.... and... good. Excellent Bacon Yoga session! Stretch it out and lets move on.

It is no mystery why bacon is a breakfast favorite. Bacon is one of the oldest processed meats in history, dating back to 1500 B.C. Of the bacon consumed here in the 21st Century, 70% of it is eaten for a breakfast meal. * It's strong smoky flavor compliments almost any egg dish. The addition of bacon even in small amounts can transform your meal. This will be the first of many, many omelet's with bacon as an ingredient.

Read the title, look at the ingredients, and you may think I lost my mind. I assure you when you put this together you won't know the difference.

Tater Skin Omelet

Betty Crocker Cheesy Scalloped Potato's prepared per instructions on box.
3 slices bacon cooked and crumbled
cheddar cheese
1 green onion
(Basic Omelet)
3 eggs
salt n pepper to taste
splash of milk
pat o butter

If not previously prepared bake your scalloped potatoes according to box instructions and set aside. Fry up your good ol' salted pork (bacon) and when cooled crumble in to bite size pieces. Slice green onion. Using your basic omelet ingredients prepare and when flipped cover with cheese and add (warmed) scallop potatoes. Sprinkle bacon and green onion and fold omelet. Reserve a small amount of cheese, bacon and onions for topping. Enjoy!

Peer into the eyes of the bacon and let your mind takes places you have never been.

You say ingredients, I say.... you are welcome.

In the final stages of perfection.

I present the omelet before the Bacon Gods who nod in approval of my work.

A slice of heaven.

#*#*#*#* TIP OF THE DAY: If you get a tear when flipping your omelet, DON'T panic! The still runny eggs can fill in the hole and repair the damage. Gently encourage the eggs to the area and pat lightly.  #*#*#*#

My Review:
I was optimistic that this would be mediocre at best. I was pleasantly surprised to find it went above and beyond my expectations. Taking that first bite I got what I thought I would, some cheese, some potato, a little bacon. Then suddenly out of nowhere comes the green onion. It practically exploded with flavor, drawing everything else together in a majestic cooperation. After some thinking, I realized this omelet had the almost identical flavor to a potato skin appetizer. I had originally planned to call it the scalloped cheesy omelet, but after tasting it I knew that was not right. Next time, a little sour cream will make this omelet worthy of a tall, cold beer.


  1. Joee, This a good one. I will try it this week some time. It made your dad hungery so he made devil eggs. Hay!! egg whites with devil egg mix in the middle ?? Only you can make it happen. momma sue

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  3. I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site if you won't mind.Just add your choice of omelet widget to this post and it's all set, Thanks!

  4. Well thank you very much Alisa1 Let me go check your site out and see whats shakin over there!

  5. OK so I added the widget, is it the right one? IM a bit new to this and little on the confused side.

  6. Oh yeah bacon, bacon should be in everything, I wonder about bacon cookies or maybe a cake. Okay I am kidding, well maybe.

  7. Joee, fiesta omelette.. it has diced onion, fresh jalapeno, tomato, ham and cheese. I sautee everything minus cheese in a small skillet and then add to my omelett and top with cheese and fold.. delish.