Farmhouse omelet
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chopped onion |
| 3 | tablespoons | Vegetable oil |
| 4 | cups | Diced peeled cooked potatoes |
| 8 | Strips bacon, cooked and crumbled | |
| ½ | cup | Fully cooked ham, diced |
| ½ | cup | Roast beef, diced and cooked |
| 12 | Eggs | |
| 3 | tablespoons | Fresh parsley, minced |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Garlic salt |
| ½ | teaspoon | Celery salt |
Directions
In a 10-in. ovenproof skillet, cook onion in oil until tender. Add potatoes, bacon, ham and beef; heat through. Remove from the heat. In a bowl, beat eggs; stir in parsley and seasonings. Pour into skillet; stir gently to mix. Bake, uncovered, at 400 for 20-30 minutes or until a knife inserted near the center comes out clean. Cut into wedges to serve.
Recipe by: Frances Drake Posted to MC-Recipe Digest V1 #521 by "djoyce@..." <djoyce@...> on Mar 18, 1997