Categories: Breakfast, Omelet, Pork
Ingredients
- Filling:
- 1 tablespoon butter
- 1/2 cup cubed cooked potato
- 2 green onions, sliced
- 1/2 cup cubed cooked ham
- 3 tablespoons grated cheddar cheese
- Omelet:
- 3 large eggs
- 1 tablespoon water
- salt, to taste
- fresh ground black pepper
- 1 teaspoon butter
Directions
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Make the filling: in a small nonstick skillet over med-high heat, melt the butter; add in potatoes, green onions, and ham; stir/sauté about 10 minutes, until potatoes are browned.
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Make the omelet: in a bowl, whisk the eggs, water, salt, and pepper together.
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Heat an 8-inch omelet pan or nonstick skillet over medium heat.
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Add in butter; swirl to coat bottom of pan.
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When butter foams, pour in egg mixture all at once.
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Let set until edges begin to cook, about 20 seconds.
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Using a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath; continue to do this until the top is almost dry, 3-4 minutes.
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Spoon ½ cup filling mixture over one half of the omelet; sprinkle with grated cheese.
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Fold the other side over to cover.
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Let stand for a few minutes; turn out onto a warmed plate; serve immediately.