3 slices bacon, cut-up
2 sm. potatoes, peeled & sliced
8 fresh spinach leaves, stems removed & sliced into 1/4 inch slices
6 eggs, lightly beaten
1/2 c. yogurt
Salt & pepper to taste

Heat bacon briefly in 10-inch skillet. Add potatoes; fry until bacon is crisp and potatoes lightly browned. Add spinach; remove mixture to small bowl.

Combine eggs, yogurt, salt and pepper; pour into skillet. Distribute potato mixture evenly over them. Cook over low heat without stirring. As eggs set on bottom, lift edges, let uncooked mixture run underneath. When omelet is set, fold with fork. Serve immediately. Serves 3.