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In a 9-in. nonstick skillet, cook bacon until crisp. Drain,
reserving drippings. Set bacon aside. Cook potatoes and onion
in drippings until tender, stirring occasionally. Add eggs, salt
and pepper; mix gently. Cover and cook over medium heat until
eggs, salt and pepper; mix gently. Cover and cook over medium
heat until eggs are completely set. Sprinkle with cheese. Remove
from the heat; cover and let stand until cheese is melted.
Sprinkle with bacon. Carefully run a knife around edge of skillet
to loosen; transfer to a serving plate. Cut into wedges.
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