potato omelet
(2 ratings)
This is a good way to begin the day. It is very quick and full of flavor. This is one of my daughter's favorite omelets.
(2 ratings)
method
Stove Top
Ingredients For potato omelet
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6eggs or i use equivalent of egg beaters (beat eggs with a wire whisk or fork until mixed well)
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1medium potato, chopped into small pieces
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1/4cup chopped onion
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1/4cup chopped bell or banana pepper
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1tablespoon chopped garlic
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1/4-1/2cup chopped 98% fat free ham
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2slices cooked and chopped bacon pieces, optional
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1/2 cupshredded cheddar or monterrey jack cheese
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small tomato, chopped
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parsley; salt and pepper
How To Make potato omelet
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1Spray omelet pan with cooking spray. Add about a tablespoon of Extra Virgin Olive Oil; heat. Add chopped potato, onion, and pepper. Turn down heat to about medium. Cook until tender. Add garlic, ham (or bacon). Add beaten eggs; add cheese mixing well with egg mixture. Add salt and pepper to taste and cook on low about 5 minutes. Flip omelet over, cook until done, about another 5 or 6 minutes. Top with parsley and chopped tomato. Serve with English muffins, toast, or bagel. NOTE: My omelet pan is a vintage hinged 10x5 pan with a top that you just turn the entire pan over and not manually flip the omelet with a spatula. If you don't have any fresh tomato, salsa is a good topping for this, also.
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