| 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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