4 slices bacon
2 c. shredded cooked potatoes (or substitute packaged hash brown potatoes)
1/2 c. chopped onion
1/4 c. chopped green pepper
4 eggs
1/4 c. milk
1 c. shredded sharp Cheddar

In 12 inch skillet, cook bacon until crisp. Leave drippings in skillet; drain bacon and crumble. Mix next 3 ingredients. Pat into skillet. Cook over low heat until underside is crisp and brown.

Blend eggs, milk, 1/2 teaspoon salt and a dash of pepper. Pour over potatoes. Top with cheese and bacon. Cover and cook over low heat about 10 minutes. Loosen omelet. Serve in wedges. Makes 4 servings.