4 slices bacon
2 c. shredded, cooked potatoes
1/4 c. chopped onion
1/4 c. chopped green pepper
4 eggs
1/4 c. milk
1/2 tsp. salt
Dash of pepper
1 c. shredded sharp cheddar cheese

In 10-12 inch skillet cook bacon until crisp. Leave drippings in skillet. Remove bacon and crumble. Mix potatoes, onion, and green pepper. Put into skillet, cook over low heat, until underside is crisp and brown. Blend eggs, milk, and pepper. Pour over potatoes. Top with cheese and bacon. Cover. Cook over low heat. When egg is done, loosen omelet. Fold in half. Serves 4.