Sunday Brunch Omelet

Vicki Butts (lazyme)

By
@lazyme5909

I love breakfast food any time of the day. This sounds easy and good.

From The New York Times Heritage Cookbook.

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

3 medium
potatoes, diced
1/4 c
butter
1/3 c
onion, finely chopped
1 c
ham, diced
6
eggs, lightly beaten
1 tsp
salt
1/4 tsp
black pepper
2 Tbsp
milk
1 Tbsp
parsley, chopped
1/2 c
mushrooms, finely chopped
1/2 c
swiss cheese, shredded

Step-By-Step

1Place the potatoes in a saucepan, cover with salted water and cook 10 minutes, or until barely done. Drain well.
2Melt the butter in a large skillet with flameproof handle.
3Saute the onion in skillet until tender.
4Add the potatoes and ham and cook 3 minutes.
5Combine the eggs, salt, pepper, milk, and parsley, and pour over potato mixture.
6Cook over high heat, stirring with a fork until all mixture starts to coagulate. Cook until underside is browned.
7Sprinkle with the mushrooms and cheese and place under a preheated broiler to melt the cheese.

About this Recipe

Course/Dish: Eggs, Meat Breakfast
Main Ingredient: Eggs
Regional Style: American