| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Dinner, Midwest |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
c |
Diced, uncooked potatoes |
| 1/4 |
c |
Onion, finely chopped |
| 1 |
c |
Diced ham |
| 1/4 |
c |
Chopped fresh parsley Optional |
| 6 |
lg |
Eggs |
| 1/2 |
ts |
Salt |
|
|
Pepper to taste |
| 2 |
tb |
Milk |
| 1/2 |
c |
Shredded Colby, OR Cheddar Or Brick Cheese |
INSTRUCTIONS
Melt butter in a 10 inch nonstick fry pay. Add potatoes and onion, cover
and cook over medium heat for 20 minutes, stirring now and then to brown
evenly OR until potatoes are tender and golden brown. Add ham; heat
through, then sprinkle with parsley (if using)
Beat eggs, milk, salt and pepper together in a bowl. Pour over the potato
mixture. Cover pan and cook 10 minutes OR until eggs are almost set.
Uncover pan and check often and with a spatula, lift around edge of eggs
and allow egg mixture to run under omelet during cooking.
Sprinkle with cheese.
Cover and cook until cheese melts.
Cut into wedges and serve.
Heartlands
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98
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