Potatoes, Bacon, Chicken Omelette
Ingredients
- 6 slices bacon 6 slices cut into small pieces bacon
- 1 cup chicken 1 cup cut up and cooked chicken
- 2 potatoes 2 medium pelled and cut into small dices potatoes
- 8 eggs 8 beaten egg(s)
- flat-leaf parsley chopped fresh flat-leaf parsley
Instructions
- In a pan place the cut up potatoes dices and cover with water, add salt and cook until the potatoes are tender when a knife is inserted in the middle of it. Drain, rinse with cold water and set aside.
- Meanwhile in a large skillet add 1 teaspoon of oil and cook the bacon over medium high heat until half way crisp. Stir constantly so it will not burn or stick to the skillet.
- Add the cut up chicken pieces and stir. Cook for 3-4 minutes. Add more olive oil, 1 teaspoon.
- Add the potatoes and cook for another 5-8 minutes, stirring gently so the potatoes do not burn on the bottom, sprinkle with parsley.
- Add the beaten eggs; raise the heat to high for 1 minute until the bottom of the omelette is starting to turn golden brown, but not burned.
- Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly.
- Lower the heat to medium and continue to cook until the top is firm or to desire doneness.
Nutrition
Calories: 385kcal | Carbohydrates: 14g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 370mg | Sodium: 373mg | Potassium: 680mg | Fiber: 2g | Vitamin A: 515IU | Vitamin C: 12.6mg | Calcium: 84mg | Iron: 5.4mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.