Ingredients
-
1/3
-
5
-
2
-
1
-
4
-
-
-
1
-
4
-
-
-
-
-
-
Directions
Innkeeper’s Omelet, Another recipe from a Swedish cookbook left to me by my neighbor Millie This is a good hearty breakfast made easy by only using 1 pan It’s sure to stick to the ribs and a great way to use leftover ham and potatoes , I loved this recipe it tasted great and it was also easy to make I am eleven I am trying to learn to cook for my grandparents, I often prepare breakfast as dinner and this contained all of my favorites I prepared in a buttered omelet pan;it had a lovely browned exterior with creamy interior I did not stir once I added items to the pan but once it browned turned it over on itself for a finish like Bergys pic I added 1/2 cup shredded mild cheddar which added to the creaminess This could also be accented with a good hollandaise sauce This would also be delicous topped with a fresh salsa Ole!
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Steps
|
1
Done
|
Cube Ham, Potatoes and Onion. |
|
2
Done
|
Fry the Ham Till Warmed in a Large Skillet Then Remove. |
|
3
Done
|
Add 2 Tbs Margarine and Onion to Pan. |
|
4
Done
|
Saut Slowly. |
|
5
Done
|
Add Potatoes and Ham to the Pan and Mix Well. |
|
6
Done
|
Beat Eggs Together With Parsley, Cream, Salt and Pepper. |
|
7
Done
|
Add Remaining Margarine to the Pan. |
|
8
Done
|
Pour Egg Batter Into the Pan Over the Cubes. |
|
9
Done
|
Stir Carefully a Couple of Times Until Eggs Are Set. |
|
10
Done
|
Serve Directly from the Pan. |
