Montana Omelet

Vicki Butts (lazyme)


I like to make this omelet when I have some odds and ends leftovers. It's loaded with potatoes, meat and onions. We've made it with all kinds of combinations and enjoy it each time.

From the Marlboro Country Cookbook.


★★★★★ 3 votes

15 Min
10 Min
Stove Top


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6 large
2 Tbsp
half and half
1/4 c
sour cream, to taste
1/2 tsp
1/8 tsp
1/2 c
chopped beef jerky, or dry salami or ham or cooked bacon
1/4 c
onion, finely chopped
1 c
cooked potato, chopped
2 Tbsp
butter or cooking oil
1 c
cheddar cheese, shredded

How to Make Montana Omelet


  • 1Beat eggs, half and half, salt, pepper well or mix in a blender.
  • 2Cook meat, onions and potatoes in butter and oil until onion is tender and potatoes lightly browned.
  • 3Pour egg mixture over all, lifting potatoes to let eggs run under.
  • 4Cook slowly in a covered fry pan until eggs are set, 8 to 10 minutes.
  • 5Add a dollop of sour cream and sprinkle with cheese and serve.

Printable Recipe Card

About Montana Omelet

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

Show 4 Comments & Reviews

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