DENVER OMELET SCRAMBLE

Denver Omelet Scramble image

"For breakfast, lunch or dinner, this savory scramble is a satisfying entree anytime of the day," writes Ron Gardner from Grand Haven, Michigan.

Provided by Taste of Home

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 cup sliced peeled uncooked potatoes
1/2 cup diced fully cooked ham
1/2 cup each chopped onion, green pepper and sweet red pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon butter
1 teaspoon salt
4 eggs, lightly beaten
1/2 cup shredded cheddar cheese

Steps:

Place potato slices in a saucepan; cover with water. Bring to a boil. Cook until tender; drain. In a skillet, saute the potato, ham, onion, peppers and mushrooms in butter for 6-8 minutes or until vegetables are tender. Sprinkle with salt. Pour eggs over top. Cook and stir until the eggs are completely set. Sprinkle with cheese.

Nutrition Facts : Calories 451 calories, Fat 27g fat (14g saturated fat), Cholesterol 489mg cholesterol, Sodium 2464mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein.