Diner-Style Messy Omelettes
In medium-size skillet (approx. 8-in./20-cm diameter), cook bacon over medium heat about 2 min., until the pieces begin to curl. Add onion, pepper and frozen French fries or hash browns. (Note: Potato products can be added frozen. Break up hash browns if they are patties.) Cook about 5 min., stirring occasionally, until bacon is crisp and fries or hash browns are hot. Stir in spinach; cook about 1 min. to wilt.
In bowl, fork-beat eggs, salt, pepper and 2 tbsp (30 mL) cold water. Add butter to skillet; stir through to melt. Spread out filling evenly. Pour in beaten eggs.
Gently push egg mixture setting at edges into centre of skillet to create “furrows” in omelette. This produces a fluffier texture. Reduce heat to low. Cover and cook 5 to 8 min., or until egg mixture is set.
Cut omelette into wedges to serve.
Double recipe for 4 servings and cook in a large skillet.