german omelet (bauernfruhstuck)
This is a traditional German breakfast. The name means German farmer's breakfast. I think it works well for breakfast or dinner!
prep time
20 Min
cook time
40 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1/4 cup butter
- 2 cups baking potatoes, peeled and cubed
- 1/4 cup onion, finely chopped
- 1 cup cooked ham, cubed (may substitute bacon)
- 1/4 cup fresh parsley, chopped
- 6 - eggs
- 3/4 teaspoon salt
- 1 dash black pepper
- 2 tablespoons half-and-half
- 1/2 cup monterey jack cheese, shredded (2 ounces)
How To Make german omelet (bauernfruhstuck)
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Step 1Melt 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.
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Step 2Combine 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.
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Step 3Gently 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.
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