Potato, Onion & Egg Omelet (Frittata)
- 1/2 stick
- 6 medium
- potatoes, peeled and thinly sliced or diced
- 1 medium
- onions, halved and sliced thin
- eggs, beaten
- crumbled bacon (optional)
- 1 tsp
- each salt & black pepper
NOTES: My husband prefers his topped with butter, I like mine just the way I did as a kid, smothered in ketchup!
Add grated cheese (your choice) to the top of the omelet after the eggs begin to set.
Add your favorite salsa or picante sauce to the top just before the eggs are set, cover and heat through.
Add crumbled bacon to the egg mixture and use 3 T reserved bacon grease, instead of margarine to saute the potatoes and onions.
Use your imagination and add ingredients you enjoy.
Here are other delicious toppings that I've used and added into the scrambled eggs or before the omelet is finished - use individually or together:
Fresh Herbs - chives, rosemary, tarragon, basil, dill, fennel, sage, parsley or cilantro, sliced green onion, diced bell pepper - add along with potatoes and sliced onions, diced or sliced tomatoes, breakfast sausage -browned - and drained, chorizo, andouille, ham chunks,
crumbled bacon, sliced mushrooms