Potato and Bacon Omelet Filling

Yield:	4 Servings
Categories:	Eggs

4	sl	Low-fat bacon; cooked and crumbled
1	ts	Olive oil
2	md	Potatoes; cooked, peeled; and diced
2	tb	Chopped onions (I often use shallots if I have them on hand)
2	tb	Parsley; chopped
2	tb	Fat-free Cheddar cheese; grated (I often leave this out)
		Salt and freshly ground pepper to taste