1/2 cup chopped onion
1/2 cup chopped green pepper
2 tbsp. butter or stick margarine
1 cup diced fully cooked ham or Polish sausage
6 eggs
1/4 cup milk
1/4 tsp. pepper
1/8 tsp. salt
1/2 cup shredded cheddar cheese
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| CHEDDAR HASH BROWN OMELET | ||
| Yields 4 servings | ||
| 2 cups frozen shredded hash brown potatoes, thawed 1/2 cup chopped onion 1/2 cup chopped green pepper 2 tbsp. butter or stick margarine 1 cup diced fully cooked ham or Polish sausage 6 eggs 1/4 cup milk 1/4 tsp. pepper 1/8 tsp. salt 1/2 cup shredded cheddar cheese |
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| In a 10-in. skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a bowl, beat eggs, milk, pepper and salt; add to the skillet. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, remove from the heat. Sprinkle with cheddar cheese; fold omelet in half. Cover; cook for 1-2 minutes or until cheese is melted. | ||