4 slices bacon
2 c. hashed browns (frozen variety)
1/4 c. chopped onion
1/4 c. green pepper, chopped
4 eggs
1/4 c. milk
1 c. shredded sharp American cheese

Cook bacon until crisp. Drain bacon and crumble. Set aside. Cook hash browns, onions, green pepper (optional) with small amount of oil. Spray 12 inch skillet with Pam. Pat hash brown mixture into skillet. Blend eggs, milk, salt and pepper to taste. Pour over potato mixture. Top with cheese and bacon. Cover, cook over low heat about 10 minutes. Loosen omelet with spatula. Serve in wedges.