3 oz. sharp Cheddar cheese
3 med. potatoes, peeled
1/2 med. onion
1/2 green bell pepper
4 slices bacon
4 eggs
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper

Shred cheese and set aside. Shred together potatoes, onion and green pepper. In large skillet fry bacon until crisp. Crumble bacon, saving drippings. Fry shredded potatoes, onion and green pepper in drippings without stirring or turning until potatoes are crisp on the bottom.

Combine eggs, milk, salt and pepper and mix well. Pour over potatoes in skillet. Top with shredded cheese and crumbled bacon. To serve, loosen bottom of omelet and cut into wedges. Makes 6 servings.