BACON AND POTATO OMELET

Ingredients:

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

Method:

• 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.