- 2
Ingredients
- 1 cup frozen hash browns, thawed & uncooked
- 2 Tbsp. butter
- 1/4 cup green bell pepper, diced
- 1/4 cup red bell pepper, diced
- 1/2 cup white onion, diced
- 2 Tbsp. minced celery
- 1/2 cup diced ham
- 4 oz. Velveeta cheese (or cheddar)
- 1 1/2 Tbsp. milk
- 6-8 Large eggs (6 eggs makes omelets a little thin for folding)
- Salt
Preparation
Step 1
In a medium skillet, melt butter. Add peppers and onions, and cook until soft. Add hashbrowns and ham and cook until warm.
In a separate pan, melt cheese and milk until smooth.
Crack the eggs into a mixing bowl and beat until smooth and creamy, but not foamy.
Heat a 12-inch skillet over medium heat. Add 1/2 Tbsp. butter to the pan and swirl it around. Pour half of the eggs into the pan and swirl to cover the entire bottom surface of the pan and up the edge a bit. Salt the eggs.
When eggs are set add half the hashbrowns, pepper and onion mixture, ham and cheese into the omelette, just to the left or right of the center. Arrange the filling in a vertical line, leaving room so that you can fold in the top and bottom sides, and then roll the omelette over three times. After folding the omelette, cook it for another couple of minutes or until done. Slide the omelette out, seam side down.
Repeat the process for the remaining omelette. Keep the first one warm in a 250° oven.