8 oz. bulk pork sausage
2 c. shredded cooked potatoes
1/4 c. chopped onion
1/4 c. chopped green pepper
4 eggs
1/4 c. milk
1/4 tsp. salt
Dash pepper
1/2 c. shredded cheddar cheese

In large skillet, brown sausage. Drain sausage reserving 1/4 cup drippings; set sausage aside. Return reserved drippings to skillet. Combine potatoes, onion and green pepper; pat into skillet. Season generously with salt; sprinkle with pepper. Cook over low heat until underside is crisp and brown. Blend eggs, mile, the 1/4 teaspoon salt and the dash of pepper. Pour over potatoes. Top with cheese and sausage. Cover; cook over low heat for 6 to 8 minutes. Loosen omelet; cut in wedges to serve. Makes 4 servings.