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    Hearty Ham Omlet


    Source of Recipe


    Taste Of Home

    List of Ingredients




    3 T. butter, or marg. Divided
    1 C. diced fully cooked ham (I used a couple slices of bacon & skipped the ham)
    1 C. diced, cooked potato
    ¼ C. shredded cheddar
    1 T. milk
    ½ tsp. prepared horseradish (opt.)
    1 bacon strip, cooked & crumbled
    4 eggs
    2 T. water
    ¼ tsp. salt
    dash of pepper

    Recipe



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

    *I use bacon or sausage instead of ham

 

 

 

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