4 slices bacon
2 c. shredded, cooked potatoes
1/4 c. minced onions
1/4 c. finely chopped green pepper
4 eggs
1/4 c. milk
1/2 tsp. salt
Dash of pepper
1 c. shredded American cheese

In 10 to 12 inch skillet fry bacon until crisp. Leave drippings in skillet. Remove bacon and crumble.

Combine potatoes, onions and green pepper. Pat evenly in skillet. Cook over low heat until underside is crisp and brown.

Blend eggs, milk, salt and pepper. Pour over potatoes. Top with cheese and crumbled bacon. Cover and cook over low heat. When egg is done loosen and fold in half. Let cheese cool to keep from running out of omelet.