Potatoes, ham and cheese beef up this omelet. Great for breakfast, yet hearty enough for dinner.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 tablespoons butter
- 2 cup diced, uncooked potatoes
- 1/4 cup sweet onion, finely chopped
- 1 cup diced ham
- 1/4 cup chopped fresh parsley optional
- 6 eggs
- 1/2 teaspoon salt
- Pepper to taste
- 2 tablespoon milk
- 1/2 cup shredded Colby, or cheddar or brick cheese
Preparation:
In a bowl, whisk together eggs, milk, salt, and pepper. Set aside.Brown potatoes and onions in a 10-inch nonstick skillet over medium heat for about 20 minutes, stirring often, until browned and tender.
Add ham and heat through. Sprinkle with parsley.
Pour egg mixture over potatoes. Reduce heat slightly and cover. Cook, checking often, lifting up cooked eggs to let uncooked eggs reach the pan, about 10 minutes or until eggs are almost set. Sprinkle with Colby, cheddar or brick cheese, cover, and let heat until cheese melts.
Cut into wedges to serve.
Yield: 2 to 4 servings
