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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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We tried this omelet a few nights ago for dinner and really enjoyed it. It's loaded with potatoes, meat and onions. We made this with leftover ham, green onions, and a 4-blend cheese for a hearty and filling omelet. I'm guessing that it would be good with all kinds of variations too. From the Marlboro Country Cookbook. Ingredients:
6 large eggs |
2 tablespoons half-and-half |
1/4 cup sour cream (to taste) |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup chopped beef jerky or 1/2 cup dry salami or 1/2 cup ham or 1/2 cup cooked bacon |
1/4 cup onion, finely chopped |
1 cup cooked potato, chopped |
2 tablespoons butter or 2 tablespoons cooking oil |
1 cup shredded cheddar cheese |
Directions:
1. Beat eggs, half and half, salt, pepper well or mix in a blender.
2. Cook meat, onions and potatoes in butter and oil until onion is tender and potatoes lightly browned.
3. Pour egg mixture over all, lifting potatoes to let eggs run under.
4. Cook slowly in a covered fry pan until eggs are set, 8 to 10 minutes.
5. Add a dollop of sour cream and sprinkle with cheese and serve.
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