Prep Time: 5 minutes • Cook Time: 40 minutes • Serves: 6
2 Tbsp olive oil
3 cups refrigerated or frozen diced potatoes with onions (thaw frozen potatoes)
8 large eggs
1/2 cup Old Home Cottage Cheese
1 cup shredded Swiss cheese
1/3 cup cooked bacon pieces
1/2 tsp garlic salt
1/2 tsp dried basil
1/2 tsp freshly ground pepper
- Heat oven to 350°F. Heat oil in 10-inch ovenproof skillet*; sauté potatoes over medium heat for 5 minutes, stirring frequently, until nearly tender and golden brown.
- Whisk eggs and Old Home Cottage Cheese together until well blended. Stir in 2/3 cup Swiss cheese, bacon, garlic salt and pepper. Pour egg mixture into skillet with potatoes; stir to blend. Cook over medium-low heat for 2 minutes or until sides start to set. Place skillet in oven.
- Bake until eggs are firm (25-30 minutes), sprinkling with remaining 1/2 cup Swiss cheese during last 3 minutes of baking time.
- Loosen edges with spatula; cut omelet into wedges.