1. Break the eggs into a bowl; add in the milk, parsley, salt, and pepper. 2. Whisk to combine (you should still see large bubbles); set aside. 3. Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm. 4. Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown. 5. Add in the potatoes; continue cooking until they are golden with some brown edges. 6. Stir in the bacon; then pour in egg mixture. 7. With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture back down into a thick layer. 8. Cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don't overcook). 9. Spoon out and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
