KÄSEOMELETTE NACH BAUERNART

FARMER’S CHEESE OMELETTE

4 slices bacon, diced 3 tablespoons butter

2 cooked potatoes, diced 5-6 tablespoons tiny onions

½ pound mushrooms 6 eggs

1 cup (4 ounces) grated Salt to taste

Emmenthaler* cheese

Sauté bacon in skillet, add butter and potatoes. Cut onions in half and sliver mushrooms and add both to skillet. Cook 1-2 minutes. Beat together eggs, cheese and salt, making it as fluffy as possible, and pour over mixture in pan. Reduce heat and cook until set, lifting edges occasionally to let liquid run underneath. Serve hot for breakfast.