Baked Omelet a la Mexicana

1. 1

   Heat oven to 350F.

2. 2

   Whisk eggs in medium bowl until blended.

3. 3

   Stir in 1/2 cup cheese.

4. 4

   Cook and stir bacon in medium ovenproof skillet on medium heat 5 min.

5. 5

   Remove bacon from skillet with slotted spoon; drain on paper towels.

6. 6

   Discard drippings from skillet.

7. 7

   Return bacon to skillet.

8. 8

   Add onions, chiles and tomatillos; cook 5 min.

9. 9

   or until bacon is crisp and onions are crisp-tender, stirring occasionally.

10. 10

    Stir in potatoes and egg mixture; cook 3 min.

11. 11

    (Do not stir.)

12. 12

    Place skillet in oven.

13. 13

    Bake 15 min.

14. 14

    or until knife inserted in center comes out clean.

15. 15

    Top with remaining cheese and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.