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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This is my favorite omelet! It has eggs, veggies, hash browns, and cheese in it. The hash browns add a really good flavor. It's a filling, healthy breakfast that's easy and doesn't take too much time. Ingredients:
4 eggs |
salt and pepper to taste |
1 cup frozen hash browns |
handful of shredded cheddar or swiss cheese |
1/2 cup mixed raw veggies like mushrooms, white and green onions, and green peppers, chopped into small pieces |
olive oil |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C)
2. Beat the eggs and salt in a bowl and set aside
3. In an ovenproof skillet, heat 1 tbsp of olive oil over medium heat.
4. Add the hash browns and black pepper. Cook until hash browns are done, approx. 8-12 minutes. I like mine a little soft so I do them for less
5. In another skillet, heat 1 tbsp of butter over low heat
6. Add the mixed veggies and saute until done how you like them
7. Once the hash browns are done, transer them to a towel-lined plate. Wipe the skillet clean.
8. Heat another tbsp of oil in the ovenproof skillet and add the eggs. Cook until the eggs begin to form a crust on the bottom, 2-3 minutes
9. Add sauteed veggies to the egg mixture evenly, then sprinkle cheese over the top. Arrange the hash browns evenly over the cheese
10. Bake omelet in the preheated oven until the eggs are set and the cheese is melted, 2-4 minutes
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