Best Hearty Potato Omelet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEARTY HAM AND POTATO OMELET



Hearty Ham and Potato Omelet image

"My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends'," confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. "Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations."

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

3 tablespoons butter, divided
1 cup diced fully cooked ham
1 cup diced cooked potato
1/4 cup shredded cheddar cheese
1 tablespoon milk
1/2 teaspoon prepared horseradish
1 bacon strip, cooked and crumbled
4 eggs
2 tablespoons water
1/4 teaspoon salt
Dash pepper

Steps:

  • In a 10-in. nonstick skillet, melt 2 tablespoons butter over medium heat. Add ham and potato; cook and stir until potato is lightly browned. Stir in the cheese, milk, horseradish and bacon; cook until cheese is melted. Remove and keep warm., In the same skillet, melt remaining butter. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold omelet over filling. Cover and cook for 1-2 minutes or until heated through.

Nutrition Facts : Calories 555 calories, Fat 39g fat (19g saturated fat), Cholesterol 527mg cholesterol, Sodium 1635mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.

HEARTY POTATO OMELET



Hearty Potato Omelet image

I put this together years ago when me kids were small. It was delicious, economical and nutritious. Now they make it for their own families.-Elsie Norton, Mt. Vernon, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 1 serving.

Number Of Ingredients 5

1 bacon strip, cut into 1/2-inch pieces
4 frozen Tater Tots, thawed
2 eggs
2 tablespoons water
3 tablespoons shredded cheddar cheese

Steps:

  • In an 8-in. nonstick skillet, cook bacon over medium heat until crisp. Add Tater Tots and break apart with a spatula. , In a small bowl, beat eggs and water; add to skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon cheese over one side; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Invert omelet onto a plate to serve.

Nutrition Facts :

Related Topics