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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


  1. 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.
  2. 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.
  3. Bake until eggs are firm (25-30 minutes), sprinkling with remaining 1/2 cup Swiss cheese during last 3 minutes of baking time.
  4. Loosen edges with spatula; cut omelet into wedges.