Farmhouse Omelet Recipe
Farmhouse Omelet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When my children were growing up, weekend breakfasts were full of surprises because the refrigerator was full of leftovers and there was time to come up with fun ideas like this one.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups chopped onion
  • 3 tablespoons vegetable oil
  • 4 cups diced peeled cooked potatoes
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup diced fully cooked ham
  • 1/2 cup diced cooked roast beef
  • 12 eggs
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery salt

Directions

In a 10-in. ovenproof skillet, cook onion until tender. Add potatoes, bacon, ham and beef: heat through. Remove from the heat. In a bowl, beat eggs: stir in parsley and seasonings. Pour into skillet; stir gently to mix. Bake, uncovered, at 400° for 20-30 minutes or until a knife inserted near the center comes out clean. Cut into wedges to serve. Yield: 8-10 servings.
Originally published as Farmhouse Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p5

Nutritional Facts

1 piece: 246 calories, 15g fat (4g saturated fat), 270mg cholesterol, 656mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 14g protein.

  • 1-1/2 cups chopped onion
  • 3 tablespoons vegetable oil
  • 4 cups diced peeled cooked potatoes
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup diced fully cooked ham
  • 1/2 cup diced cooked roast beef
  • 12 eggs
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery salt
  1. In a 10-in. ovenproof skillet, cook onion until tender. Add potatoes, bacon, ham and beef: heat through. Remove from the heat. In a bowl, beat eggs: stir in parsley and seasonings. Pour into skillet; stir gently to mix. Bake, uncovered, at 400° for 20-30 minutes or until a knife inserted near the center comes out clean. Cut into wedges to serve. Yield: 8-10 servings.
Originally published as Farmhouse Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p5

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