Potato, Onion & Egg Omelet (Frittata)
6 mediumpotatoes, peeled and thinly sliced or diced
1 mediumonions, halved and sliced thin
·crumbled bacon (optional)
1 tspeach salt & black pepper
How to Make Potato, Onion & Egg Omelet (Frittata)
- 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.
- 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