Printable | Taste of Home

Hearty Ham Omelet

3 tablespoons butter, divided
1 cup diced fully cooked ham
1 cup diced cooked potato
1/4 cup shredded cheddar cheese
1 tablespoon milk
1/2 teaspoon prepared horseradish
1 bacon strip, cooked and crumbled
4 eggs
2 tablespoons water
1/4 teaspoon salt
Dash pepper

In a 10-in. nonstick skillet, melt 2 tablespoons butter over medium

Printed from tasteofhome.com Nov 19, 2008

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Hearty Ham Omelet cont.

heat. Add ham and potato; cook and stir until potato is lightly
browned. Stir in the cheese, milk, horseradish and bacon; cook until
cheese is melted. Remove and keep warm. In the same skillet, melt
remaining butter. In a bowl, beat the eggs, water, salt and pepper.
Pour into skillet; cook over medium heat. As eggs set, lift the
edges, letting uncooked portion flow underneath. When eggs are nearly
set, spoon potato mixture over half of the omelet. Fold omelet over
filling. Cover and cook for 1-2 minutes or until heated through.

Yield: 2 servings.