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1
Cook bacon until crisp.
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2
Set aside.
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3
Heat 2 tablespoons of drippings in 10-inch skillet.
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4
Add potatoes; cover and saute over medium heat, stirring occasionally, for 15 minutes, or until tender.
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5
Uncover and brown.
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6
(Add more drippings if necessary.) Sprinkle
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7
lightly with salt and pepper.
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8
Add onions and green pepper.
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9
Saute for 5 minutes, stirring frequently.
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10
Beat eggs with water, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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11
Pour over ingredients in skillet.
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12
Cook as for an omelette, lifting edges to allow uncooked egg to run under.
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13
When firm and browned on bottom, sprinkle with cheese and bacon.
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14
Cover for 2 to 3 minutes.
