One of the things I remember fondly about my brother Mitch was the joy he had in making and serving breakfast. It was always a treat to be at his house in the morning. One of my favorites was when he would make a scrambled omelet for me. His were loaded with potatoes, onions and cheese – yum!

My son is such a turkey bacon fan, I decided to honor my brother’s memory with a new version of his scrambled omelet, adding in the turkey bacon (I think he would have liked it this way).

Potato, Onion, Cheese & Turkey Bacon Scrambled Omelet

4 slices turkey bacon, cooked in the oven according to package directions and broken into small pieces

1 generous Tbsp extra virgin olive oil

1 large potatoes, diced

1/2 large onion, chopped

Kosher salt and freshly ground black pepper

6 eggs

3 – 4 oz Gruyère cheese, diced

Directions

Heat a large skillet over medium heat, add oil.  Add the potatoes and onions.  Cook, stirring frequently, until tender and browning, about 10-15 minutes. Season with salt and pepper.

Beat the eggs and add the diced cheese and turkey bacon.

Add the egg mixture, let settle, then fold to scramble, let settle then fold again. Continue folding and letting settle until the eggs are cooked and cheese melted, just a couple of minutes.

Serve and enjoy!

Serves 3.