"My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends'," confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. "Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations."
- 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. Yield: 2 servings.
Originally published as Hearty Ham Omelet in Taste of Home February/March 2002, p10
Enjoy this recipe with a sparkling wine.
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