Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Diced peeled baking potato |
½ cup | (2 ounces) shredded cheddar cheese; divided |
3 larges | Eggs; lightly beaten |
1 tablespoon | Butter or margarine |
½ cup | Diced purple onion |
½ cup | Diced red bell pepper |
½ cup | Diced canadian bacon |
2 \N | Garlic cloves; pressed |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
\N \N | Sour cream |
Cook potato in a small saucepan in boiling water to cover 10 minutes or until tender; drain.
Stir together ¼ cup cheese and eggs in a bowl.
Melt butter in a 10-inch nonstick skillet over medium heat. Add potato, onion, and next 5 ingredients; saute 5 minutes. Stir in egg mixture, and cook, without stirring, over medium-low heat 5 minutes or until almost set.
Wrap handle of nonstick skillet with aluminum foil.
Bake at 450° for 5 minutes or until set. Sprinkle with remaining ¼ cup cheese; bake 1 more minute or until cheese melts. Serve with sour cream.
Notes: Serve this Italian open-faced omelet with a green salad for an ideal Sunday night dinner.
Makes 2 servings.
Southern Living Website
Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1033 by Suzy Wert <SuzyWert@...> on Jan 22, 1998