Sunday Brunch Omelet

2
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:

★★★★★ 3 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Sunday Brunch Omelet

Step-by-Step

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

Printable Recipe Card

About Sunday Brunch Omelet

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




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