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Race Brook Lodge
Country Style Omelet
Cut bacon into small pieces. Fry until crispy in a 9-inch ovenproof skillet. Remove bacon and set aside. Peel and cut potato into 1/4-inch dice. Saute slowly in bacon fat. When almost done, add green onions and cook until potatoes are lightly browned and onion is wilted. Drain excess fat from skillet. Peel, seed, and chop tomatoes. Melt butter in saucepan. Cook tomatoes over fairly high heat for 3 to 4 minutes until most of juice has evaporated. Spread potatoes and onions evenly around skillet. Sprinkle with bacon. Add cooked tomatoes and chopped parsley. Beat 6 eggs with water, pepper sauce, salt, and pepper. Pour eggs over potato mixture. Cook over low heat until eggs start to set. Lift around sides of the pan so the uncooked portion flows under the cooked part. Place under broiler as far away from heat as possible for 5 to 10 minutes until top is set and lightly browned. Slide out of pan onto serving plate. Cut in wedges to serve.
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