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    Lumberman's Special Omelet

    Source of Recipe

    From "The Big Book of Breakfast" by Maryana Vollstedt

    Recipe Introduction

    "This hearty omelet makes a complete and satisfying meal. Serve any extra filling on the side, or use to make a second omelet. Bake a batch of buttermilk biscuits and ring the dinner bell."

    List of Ingredients

    ◦ 1 tablespoon butter
    ◦ ˝ cup cubed cooked potatoes
    ◦ 2 green onions, including some tender green tops, sliced
    ◦ ˝ cup cubed cooked ham
    ◦ 3 tablespoons grated Cheddar cheese

    ◦ 3 large eggs
    ◦ 1 tablespoon water
    ◦ ⅛ teaspoon salt
    ◦ Freshly ground pepper
    ◦ 1 teaspoon butter


    To make the filling:
    In a small nonstick skillet over medium-high heat, melt butter. Add potatoes, green onions, and ham and sauté until potatoes are browned, about 10 minutes. Set aside.

    To make the omelet:
    In a medium bowl, whisk together eggs, water, salt, and pepper to taste. Heat an 8-inch omelet pan or nonstick skillet over medium heat. Add butter and swirl to coat bottom of pan. When butter foams, pour in egg mixture all at once. Let set until edges begin to cook, about 20 seconds. With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath. Continue to do this until the top is almost dry, 3 to 4 minutes.

    Spoon ˝ cup potato and ham mixture over one half of omelet and sprinkle with grated cheese. Fold the other side over to cover. Let stand for a few seconds. Turn out onto a warmed plate and serve immediately.

    Serves 1




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