Montana Omelet

5.0(8)

We tried this omelet a few nights ago for dinner and really enjoyed it. It's loaded with potatoes, meat and onions. We made this with leftover ham, green onions, and a 4-blend cheese for a hearty and filling omelet. I'm guessing that it would be good with all kinds of variations too. From the Marlboro Country Cookbook.

by lazyme·published 2009-01-02

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Breakfast

Servings

3 serving(s)

Total time

20 min

prep 10 min

Calories / serving

465 kcal

Ingredients (10)

serves

6 large eggsegg
2 tablespoons half-and-half
1/4 cup sour cream (to taste)
1/2 teaspoon saltsalt
1/8 teaspoon pepperpepper
1/2 cup ham or 1/2 cup cooked baconbacon
1/4 cup onion, finely choppedonion
1 cup cooked potato, choppedpotato
2 tablespoons butter or 2 tablespoons cooking oiloil
1 cup shredded cheddar cheesecheddar

Instructions (5 steps)

01Beat eggs, half and half, salt, pepper well or mix in a blender.
02Cook meat, onions and potatoes in butter and oil until onion is tender and potatoes lightly browned.
03Pour egg mixture over all, lifting potatoes to let eggs run under.
04Cook slowly in a covered fry pan until eggs are set, 8 to 10 minutes.
05

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Rich recipe — supports nutrition-aware planning.