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