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!


★★★★★ 2 votes

20 Min
40 Min
Stove Top


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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
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)


  • 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.
  • 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.
  • 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.

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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