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Hearty Ham Omelet
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |