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Country Style Omelette

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Ingredients

Adjust Servings:
6 large eggs
1 medium potato, grated
1 tablespoon parsley, diced
100 g ham, virginian sliced and diced
1/4 teaspoon ground black pepper
1/4 teaspoon sage
1 medium onion, finely diced
1 tablespoon butter
2 button mushrooms, sliced
2 cherry tomatoes, sliced

Nutritional information

636.1
Calories
367 g
Calories From Fat
40.8 g
Total Fat
19.3 g
Saturated Fat
655.9 mg
Cholesterol
1221.4 mg
Sodium
29.9 g
Carbs
4.3 g
Dietary Fiber
7 g
Sugars
37.3 g
Protein
479 g
Serving Size

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Country Style Omelette

Features:
    Cuisine:

    Peter this is a lovely and smooth tasting omelette. DH was concerned with the cream cheese but I added it anyway and he enjoyed it immensely.I followed directions almost to a T however 2 things, omitted mushrooms, and cooked less than 20 min on low heat. We use propane as there is no natural gas where Ilive so it does cook a bit hotter but 30 min. seemed a bit long. Omelette came out fluffy and high. I did a very short flip over to make sure all egg was cooked les than 30 sec. with the heat off just before plating. DH was quite impressed. This is a 5 star all the way! I will make this again for him on a nice Sunday morning or perhaps for Christmas breakfast when the kids are here. I will probably precook the taters so I can get the omelettes finished quicker as I can only do 1 at a time. Thank you for a lovely recipe. PS This is a filling omelette and I may even use it for a breakfast for dinner meal.

    • 60 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Country Style Omelette,Adaptation of a recipe I saw on a cooking show a few years ago. I’ve listed exactly what used on this occasion but of course a lot of variations are possible and different styles of cheese may be used.,Peter this is a lovely and smooth tasting omelette. DH was concerned with the cream cheese but I added it anyway and he enjoyed it immensely.I followed directions almost to a T however 2 things, omitted mushrooms, and cooked less than 20 min on low heat. We use propane as there is no natural gas where Ilive so it does cook a bit hotter but 30 min. seemed a bit long. Omelette came out fluffy and high. I did a very short flip over to make sure all egg was cooked les than 30 sec. with the heat off just before plating. DH was quite impressed. This is a 5 star all the way! I will make this again for him on a nice Sunday morning or perhaps for Christmas breakfast when the kids are here. I will probably precook the taters so I can get the omelettes finished quicker as I can only do 1 at a time. Thank you for a lovely recipe. PS This is a filling omelette and I may even use it for a breakfast for dinner meal.,Different style of omelette. I made a couple small changes, increased the ham & mushroom, decreased the cream cheese. Unique & tasty, thanks for sharing.


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    Steps

    1
    Done

    Whisk Eggs in a Medium Bowl.

    2
    Done

    Add Grated Potato, Parsley, Ham, Pepper, Sage and Onion to Bowl and Mix.

    3
    Done

    Melt Butter in Pan Over Medium Heat and Add Mixture, Set Temperature So It Is Just Bubbling.

    4
    Done

    Evenly Spread Mushrooms, Tomato, Capsicum and Cheeses Over Top.

    5
    Done

    Cook Without Turning Until Top Is Starting to Firm, Around 30 Minutes.

    6
    Done

    If Required Flip Over and Cook Other Side Around One Minute to Set Egg.

    7
    Done

    Serve Cut in Half Without Folding.

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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