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Cheddar Hash Brown Omelet

From Florissant, Missouri, Betty Kleberger writes, "My husband loves it when I make crescent rolls to go with this easy family favorite."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter
  • 1 cup diced fully cooked ham or Polish sausage
  • 6 large eggs
  • 1/4 cup 2% milk
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup shredded cheddar cheese

Directions

  • In a 10-in. nonstick skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a large bowl, whisk the eggs, milk, pepper and salt; add to the skillet.
  • As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, remove from the heat. Sprinkle with cheddar cheese; fold omelet in half. Cover; cooked for 1-2 minutes or until cheese is melted.
Nutrition Facts
1 cup: 321 calories, 21g fat (10g saturated fat), 370mg cholesterol, 772mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 21g protein.

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