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Bacon slices - 3 (cut into small pieces)
Small potatoes - 2 (peeled and sliced)
Fresh spinach leaves- 8 (stems removed, sliced into 1/4" slices)
Eggs - 6 (lightly beaten with fork)
Yogurt - 1/2 cup
Salt and pepper to taste

  • Heat bacon briefly in 10" skillet.
  • Add potatoes; fry until bacon is crisp and potatoes lightly browned.
  • Add spinach; remove mixture to small bowl.
  • Combine eggs, yogurt, salt and pepper; pour into skillet.
  • Distribute potato mixture evenly over them.
  • Cook over low heat without stirring.
  • As eggs set on bottom, lift edges; let uncooked mixture run underneath.
  • When omelet is set, fold with fork.
  • Serve immediately.
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