"This is an old German dish that was served to threshers and us kids when I was growing up," informs Katherine Stallwood of Kennewick, Washington. "With toast and jam, this flavorful omelet will make four people very happy."
4 ServingsPrep/Total Time: 30 min.
- 2 large potatoes, thinly sliced
- 6 tablespoons butter, divided
- 1/2 cup sliced green onions
- 8 Eggland's Best Eggs
- 1/4 cup milk
- Salt and pepper to taste
- In a large skillet, cook potatoes in 3 tablespoons butter for 15
- minutes or until browned and tender. Sprinkle with onions; set aside
- and keep warm.
- In a large nonstick skillet, melt remaining butter over medium-high
- heat. Whisk the eggs, milk, salt and pepper. Add egg mixture to
- skillet (mixture should set immediately at edges).
- As eggs set, push cooked edges toward the center, letting uncooked
- portion flow underneath. When the eggs are set, spoon potato mixture
- on one side; fold other side over filling. Invert omelet onto a
- plate to serve. Cut into wedges.
- Yield: 4 servings.
Nutritional Facts: 1 serving (1 piece) equals 459 calories, 28 g fat (14 g saturated fat), 473 mg cholesterol, 320 mg sodium, 36 g carbohydrate, 3 g fiber, 17 g protein.