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Omelet Supreme
3 slices of bacon, cut into small pieces
2 small potatoes, peeled and sliced
8 fresh spinach leaves, stems removed, sliced into 1/4 inch slices
6 eggs, lightly beaten with fork
1/2 cup of yogurt
salt and pepper to taste |
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In a skillet, heat the bacon, add potatoes, fry until bacon is crisp and
potatoes lightly browned. Add spinach, remove mixture to bowl. In shallow
bowl, mix eggs, yogurt, salt, and pepper, pour into skillet. Distribute
potato mixture evenly over eggs, cook over low heat without stirring. As
eggs set on bottom, life edges, let uncooked mixture run underneath. When
omelet is set, fold with fork. Serve immediately. Serves 3
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