Country-Style Omelet

Ingredients

2 tablespoons Roberts Butter
1/2 cup diced bacon or ham
2 potatoes, partially cooked and shredded
6 Roberts Eggs
1/8 teaspoon chopped parsley
1/4 teaspoon chopped chives
salt to taste

Preparation

Melt half of butter in an omelet pan. Add bacon or ham and cook until lightly browned. Remove meat. Add shredded potatoes to fat in pan; cook until soft and lightly browned. Beat eggs slightly; mix in parsley, chives and salt. Stir eggs into potatoes; add cooked bacon or ham. Stir quickly with a fork to blend. As bottom begins to cook, lift edges with spatula and place remaining butter around edges. When lightly browned, turn with spatula and brown other side.

Yield: 3 to 4 servings