| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Eggs, Breakfast | 1 | Servings |
INGREDIENTS
| 1 | c | Diced peeled baking potato |
| 1/2 | c | (2 ounces) shredded cheddar cheese; divided |
| 3 | lg | Eggs; lightly beaten |
| 1 | tb | Butter or margarine |
| 1/2 | c | Diced purple onion |
| 1/2 | c | Diced red bell pepper |
| 1/2 | c | Diced canadian bacon |
| 2 | Garlic cloves; pressed | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| Sour cream |
INSTRUCTIONS
Cook potato in a small saucepan in boiling water to cover 10 minutes or until tender; drain. Stir together 1/4 cup cheese and eggs in a bowl. Melt butter in a 10-inch nonstick skillet over medium heat. Add potato, onion, and next 5 ingredients; saute 5 minutes. Stir in egg mixture, and cook, without stirring, over medium-low heat 5 minutes or until almost set. Wrap handle of nonstick skillet with aluminum foil. Bake at 450° for 5 minutes or until set. Sprinkle with remaining 1/4 cup cheese; bake 1 more minute or until cheese melts. Serve with sour cream. Notes: Serve this Italian open-faced omelet with a green salad for an ideal Sunday night dinner. Makes 2 servings. Southern Living Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1033 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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