German Omelet (Bauernfruhstuck)

Lynette !


This is a traditional German breakfast. The name means German farmer's breakfast. I think it works well for breakfast or dinner!


★★★★★ 5 votes

20 Min
40 Min
Stove Top


  • 1/4 c
  • 2 c
    baking potatoes, peeled and cubed
  • 1/4 c
    onion, finely chopped
  • 1 c
    cooked ham, cubed (may substitute bacon)
  • 1/4 c
    fresh parsley, chopped
  • 6
  • 3/4 tsp
  • 1 dash(es)
    black pepper
  • 2 Tbsp
  • 1/2 c
    monterey jack cheese, shredded (2 ounces)

How to Make German Omelet (Bauernfruhstuck)


  1. Melt the butter in a 10 inch skillet; add potato and onion. Cook over medium heat, stirring occasionally, 20 minutes or until the vegetables are tender and golden brown. Add ham (or bacon), and cook 5 minutes, stirring frequently. Sprinkle with parsley.
  2. Combine eggs, salt, pepper, and half-and-half in a large bowl, beating with a wire whisk until blended. Pour the egg mixture over the potato mixture. Cover and cook over low heat 10 minutes or until almost set.
  3. Gently lift the edges of the omelet with a spatula, and tilt pan so that the uncooked portion flows underneath. Sprinkle with cheese; cover and cook until cheese melts. To serve, cut omelet into wedges.

Printable Recipe Card

About German Omelet (Bauernfruhstuck)

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: German
Dietary Needs: Diabetic
Other Tag: Heirloom

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