Hearty Ham Omelet

3 Tbsp. butter, divided 1 cup Swiss Meats Hickory Smoked Ham, diced 1 cup cooked potato, diced ¼ cup cheddar cheese, shredded 1 Tbsp. milk ½ tsp. prepared horseradish 1 strip Swiss Meats Hickory Smoked Bacon, cooked and diced 4 large eggs 2 Tbsp. water ¼ tsp. salt dash of pepper In a 10” nonstick skillet, melt 2 tablespoons butter over medium heat. Add ham and potato; cook and stir until po-tato is lightly browned. Stir in the cheese, milk, horseradish and bacon; cook until the cheese is melted. Remove and keep warm. In the same skillet, melt remaining butter. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold omelet over filling. Cover and cook for 1 - 2 minutes or until heated through.