potato, onion & egg omelet (frittata)

How To Make potato, onion & egg omelet (frittata)

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  1

  In large deep skillet, saute onions for about 5 minutes.
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  2

  Add sliced or diced potatoes and continue to saute until potatoes are nearly tender.until tender and opaque.
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  3

  Add salt and pepper to beaten eggs and pour over potatoes & onion mixture. If desired add crumbled bacon. Stir gently and swirl the pan so that the uncooked egg gets around all the sides, poke a few holes in the potato mixture to let the egg mixture reach to the bottom of the skillet. Don't overstir.
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  4

  Cover, and reduce heat to lowest setting. Let cook until egg is almost completely set. Remove from heat and cover again - let sit for about 5 minutes. Egg mixture should be firm.
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  5

  Slice into wedges and serve while warm. Add additional salt & pepper if needed.
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  6

  OPTIONS: Add any ingredient that you like such as sliced bell pepper, sliced mushrooms, diced ham, top with grated cheddar cheese, etc. NOTES: My husband prefers his topped with butter, I like mine just the way I did as a kid, smothered in ketchup!
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  7

  NOW, here's where this simple recipe can get amazing. 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
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