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Hearty Ham and Potato Omelet

 Hearty Ham and Potato Omelet
"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."
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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 Eggland's Best Eggs
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • Dash pepper

Directions

  • 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.

2 of 2

Hearty Ham and Potato Omelet (continued)

Nutritional Facts: 1 serving (1 each) equals 555 calories, 39 g fat (19 g saturated fat), 527 mg cholesterol, 1,635 mg sodium, 20 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.