Hearty Cheese Omelet

Cook bacon in a 10-inch skillet until crisp.

Remove bacon, reserving 2 tablespoons of drippings in skillet.

Crumble bacon, set aside. Saute onion and diced peppers in drippings until tender; add potato and cook until browned.

Remove vegetables with a slotted spoon, set aside and keep warm.

Combine eggs, water, salt and pepper in a bowl; whisk just until blended.

Pour egg mixture into hot skillet over medium heat.

As mixture starts to cook, gently life edges of omelet with a spatula and tilt pan so that uncooked portion flows underneath.

Sprinkle half of omelet with reserved vegetable mixture, all but 1 tablespoon crumbled bacon and 1/4 cup plus 2 tablespoons of shredded cheese.

Fold in half, transfer to plate.

Sprinkle with remaining bacon and cheese.