Cook bacon in a large nonstick skillet over medium-high heat until crisp.

Remove bacon from the skillet using a slotted spoon and drain on paper towels.

Discard all but 3 tablespoons of bacon drippings from the skillet.

Add diced hash brown potatoes and frozen mixed vegetables to the skillet.

Cook for 7 minutes, or until potatoes are tender, stirring frequently.

Return the cooked bacon to the skillet and stir to combine.

In a separate bowl, mix eggs, milk, 4 tablespoons of Parmesan cheese, and garlic powder until well blended.

Pour the egg mixture evenly over the potatoes and vegetables in the skillet and cover.

Cook over medium-low heat for 15 minutes, or until the eggs are almost set.

Sprinkle the remaining Parmesan cheese over the top of the omelet and cover.

Let the omelet stand for 5 minutes before serving.