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Potato Omelet Recipe

"My husband developed this quick meal after taking stock of the leftovers in our fridge," says Nancy Harris of Prince George, British Columbia. "This hearty omelet is a weekend favorite, because there always seems to be that one leftover potato from Friday's dinner."

This recipe is:

Quick

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Potato Omelet Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

30 30

Ingredients

1 cooked medium red potato, cubed
1/2 cup chopped fresh broccoli
2 tablespoons chopped onion
1 small tomato, seeded and chopped
1/2 teaspoon dill weed
2 tablespoons butter, divided
4 eggs
1 tablespoon water
Salt and pepper to taste
3/4 cup shredded cheddar or Swiss cheese

Directions

In a saucepan, saute potato, broccoli, onion, tomato and dill in 1 tablespoon butter until tender; keep warm. In a bowl, beat the eggs, water, salt and pepper.
In a skillet, melt remaining butter; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove skillet from the heat. Spoon vegetable mixture and cheese over half of the eggs; fold in half. Serve immediately. Yield: 2 servings.

Originally published as Potato Omelet in Quick Cooking July/August 2001, p13

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