Cheesy Mashed Potato Bacon Omelet
Kosher salt and ground black pepper
Shredded Cheddar Cheese
Leftover or Packaged Mashed Potatoes, reheated in microwave
Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. Drain on paper towels and chop. Wipe skillet clean.
Whisk eggs with pinch of kosher salt and black pepper.
Melt butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes.
Arrange cheese, mashed potatoes and 2/3 of bacon on one half of omelet and carefully fold over. Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. Transfer omelet to plate, top with sour cream, remaining bacon and chives; serve immediately.
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