mercredi 24 août 2016

Farmhouse omelet (Country breakfasts)


8 to 10 servings

  • 1½ cups chopped onions
  • 3 tablespoons vegetable oil
  • 4 cups diced peeled cooked potatoes
  • 8 bacon strips, cooked and crumbled
  • ½ cup diced fully cooked ham
  • ½ cup diced cooked roast beef
  • 12 eggs
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  1. In a 10-inch ovenproof skillet, cook onion in oil until tender ; add potatoes, bacon, ham and beef and heat through.
  2. Remove from the heat.
  3. In a bowl, beat eggs ; stir in parsley and seasonings.
  4. Pour into skillet ; stir gently to mix.
  5. Bake uncovered, at 400F for 20-30 minutes or until a knife inserted near the center comes out clean.
  6. Cut into wedges to serve.

BON APPETIT