sunday brunch omelet
I love breakfast food any time of the day. This sounds easy and good. From The New York Times Heritage Cookbook.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 medium potatoes, diced
- 1/4 cup butter
- 1/3 cup onion, finely chopped
- 1 cup ham, diced
- 6 - eggs, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons milk
- 1 tablespoon parsley, chopped
- 1/2 cup mushrooms, finely chopped
- 1/2 cup swiss cheese, shredded
How To Make sunday brunch omelet
-
Step 1Place the potatoes in a saucepan, cover with salted water and cook 10 minutes, or until barely done. Drain well.
-
Step 2Melt the butter in a large skillet with flameproof handle.
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Step 3Saute the onion in skillet until tender.
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Step 4Add the potatoes and ham and cook 3 minutes.
-
Step 5Combine the eggs, salt, pepper, milk, and parsley, and pour over potato mixture.
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Step 6Cook over high heat, stirring with a fork until all mixture starts to coagulate. Cook until underside is browned.
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Step 7Sprinkle with the mushrooms and cheese and place under a preheated broiler to melt the cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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